TANGERINE ICE CREAM
A rich, custard-based ice cream. Try to find "honey" tangerines for a truly remarkable flavor.
Provided by Martha Stewart
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- In a small pot over a low flame, heat the milk, 1/2 cup of cream, the sugar, and half the zest until sugar dissolves, about 5 minutes. Do not boil. Let cool.
- Beat the egg yolks in a bowl with the cooled milk mixture until combined. Pour into a pot and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to a custardlike consistency. Be careful not to let the mixture get too hot or the eggs will cook. Strain, and add remaining tangerine zest.
- Add the tangerine juice and up to 2 teaspoons lemon juice to the mixture. Whisk together and chill. Pour into an ice-cream maker and freeze according to manufacturer's instructions.
FLAMBEED TANGERINES WITH VANILLA ICE CREAM
Steps:
- Heat a large skillet and melt the butter. When it begins to brown ever so slightly around the edges, remove from the heat and add all of the tangerines slices. Stir to coat with the butter. Return to the heat and sprinkle with the sugar. Stir to blend.
- Remove the skillet form the heat and add the orange liqueur. Remove from the heat and ignite with a long kitchen match. When the flames die down, transfer to a large serving dish or individual bowls. Serve with the vanilla ice cream.
TANGERINE CURD ICE CREAM WITH MARSHMALLOW MERINGUES
A light and refreshing dessert that melds the fluffiness of meringue with the tartness of tangerine curd
Provided by Gary Rhodes
Categories Dessert, Dinner
Time 2h25m
Number Of Ingredients 21
Steps:
- To make the tangerine curd: place the tangerine zest and juice in a saucepan and bring to the boil, reduce by half before mixing in the caster sugar and chopped butter. Once the butter has melted, let it cool for a few minutes then gradually mix in the egg yolks. Stir over a low heat for 3-4 minutes until thickened. This stage can also be achieved in a bowl set over a pan of simmering water, stirring continuously for 20-25 minutes until thickened. Once thickened transfer to a clean bowl and leave to cool slightly before covering with cling film or greaseproof paper. Alternatively, store in a sterilised jar.
- To make the ice cream: whisk the crème fraîche and yogurt into the curd and flavour with Grand Marnier. The mix can now be churned in an ice cream maker for 20 minutes before freezing. An alternative method is to freeze the mix for several hours without churning, but you do need to stir it every 20 minutes to break up the crystals until it sets properly. If this second method is followed, remove the ice cream from the freezer about 20-30 minutes before serving to loosen its consistency.
- To make the syrup: boil together the tangerine zest and juice with the caster sugar and allow to reduce by a third before adding the Grand Marnier. Mix the arrowroot or cornflour with the orange juice or water and whisk into the simmering syrup. Once returned to a gentle simmer, cook for just 2 minutes before removing from the heat. The candied orange peel, if using, can be added while the syrup is warm. Allow to cool. An alternative method is to reheat the syrup just before serving, adding the peel while the syrup is warming.
- To make the meringues: preheat the oven to 120C/Gas ½/fan oven 100C. Whisk the egg whites to soft peaks, then gradually whisk in two-thirds of the caster sugar. Continue to whisk to reach stiff peaks. The remaining sugar can now be added. Continue to whisk until the meringue has a good thick creamy consistency. The cornflour and lemon juice can now be whisked in, whisking for another minute.
- The meringues can be kept naturally shaped by spooning individual portions on to lightly oiled parchment paper on a baking tray. Or spoon the meringue into a piping bag fitted with a 1cm/½in plain tube and piping large domes onto the paper. Whichever choice is made, it is important to leave ample space between the meringues to allow them to swell and rise. These can now be baked for 45-50 minutes, about 1 hour maximum. During this time they will take on a light colour, forming a crisp shell that coats the marshmallow centre. The meringues can be cooked at a higher temperature - 150C/Gas 2/fan oven 130C - to give slightly more colour. If so, cooking time will be slightly less, around 40-45 minutes.
- When assembling the dish there are two options: if dome-shaped meringues have been made, it is best to crack the tops, placing five or six tangerine segments on top of each if using. The ice cream can now be scooped or scrolled using a warm tablespoon, before sitting on top of the meringue. The syrup with candied fruit can now be drizzled over to finish. The alternative is to simply sit the ice cream and meringue side by side, decorating with segments, if using, and drizzling over the syrup. Whichever you choose, either can be finished with a light dusting of icing sugar, if desired, and perhaps a leaf or sprig of holly.
TANGERINE ICE
Steps:
- Put the sugar in a mixing bowl and whisk with 1 cup tangerine juice until thoroughly dissolved. Stir in the rest of the tangerine juice, the lime juice, and the orange liqueur or kirsch. Mix well.
- Pour the mixture into a storage container to a depth of 1 inch, or into a zippered plastic freezer bag. Cover or seal well and freeze for at least 4 hours, or preferably overnight.
- To serve, chop the frozen mixture roughly with a spatula, then spoon into glasses. Top with a little chilled Champagne if you wish.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 40 grams
TANGERINE BAVARIAN
Of all the citrus fruits (conveniently in season right now), tangerine has perhaps the most complex qualities. Floral and gently sweet, with an underlying tartness-like three fruits in one. And this lighter-than-air bavarian is wonderfully cool on the tongue, slowly releasing its various aromas as it melts in the mouth.
Provided by Paul Grimes
Categories Milk/Cream Egg Dessert Winter Chill Tangerine Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Remove side of springform pan and invert bottom, then reattach side (to make bavarian easier to remove). Lightly oil pan.
- Grate enough zest from 1 tangerine to measure 1 teaspoon, then juice tangerines. (You will need 1 1/4 cups juice.)
- Sprinkle gelatin over 1/4 cup tangerine juice in a small bowl and let stand about 5 minutes.
- Whisk together yolks, sugar, lemon juice, and remaining cup tangerine juice in a heavy medium saucepan, then cook over medium-low heat, whisking constantly, until mixture just comes to a simmer (do not let boil). Remove from heat, then whisk in gelatin mixture until completely dissolved. Transfer to a metal bowl and chill in an ice bath, stirring frequently, until mixture has thickened to consistency of raw egg whites. Remove from ice bath.
- Meanwhile, beat cream with zest until it just holds soft peaks.
- Stir one third of whipped cream into yolk mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into springform pan and chill until set, at least 4 hours and up to 24.
TANGERINE CHOCOLATE SEMIFREDDO
When I wanted a new frozen treat for my family, I came up with this citrusy, chocolaty version of classic Italian semifreddo. For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. -Claire Cruce, Atlanta, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In top of a double boiler or metal bowl over simmering water, combine egg yolks, 1/2 cup sugar, tangerine zest, juice and salt. Beat on medium speed until mixture is thick, frothy and holds a ribbon and a thermometer reads 160°. Remove from heat; whisk in melted chocolate and vanilla. Quickly transfer to a bowl; place in ice water and refrigerate 15 minutes or until completely cool, stirring occasionally., In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into cooled chocolate mixture. Pour into six freezer-safe dessert glasses or dishes. Freeze until firm, 4 hours or overnight., Just before serving, top with sweetened whipped cream and dust with cocoa. Serve immediately.
Nutrition Facts : Calories 376 calories, Fat 25g fat (14g saturated fat), Cholesterol 327mg cholesterol, Sodium 76mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
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CREAMSICLE ICE CREAM | COOKING ON THE WEEKENDS
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- Before you begin making the ice cream, zest, juice and then dice the tangerines (see measurements in the ingredient list). Set aside.
- In a medium-sized mixing bowl, use an electric mixer or a whisk, to whip the egg yolks with the sugar. Mix until it's very thick and is pale yellow. When you drizzle it, it should rest for a moment before sinking into the rest of the mixture -- this is called the "ribbon stage." This will likely take several minutes.
- Pour the milk into a small saucepan and scald it over medium heat. Tiny bubbles will appear on the edges of the pot and it should be very hot, but not boiling. Remove it from the heat to cool a bit.
- Very gradually pour about 1/4 of the slightly cooled milk into the egg-sugar mixture, and blend with a whisk until it's evenly combined. Repeat this one more time. Then pour all of this back into the saucepan with the remaining milk. Over medium-low heat, stirring almost constantly with a wooden spoon, cook until it becomes a beautiful, thick custard, about 6 minutes. It's done when it coats the back of the spoon. (Be very careful not to overcook this -- once you notice it becoming thicker, it's nearly there. If you leave it too long it will curdle.) When it's done, remove it from the heat immediately and let it cool for 15 minutes or so.
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