-
1
Infuse the cream and make a creme anglaise (see the Note on cooking a stirred custard and testing for doneness):
-
2
In a heavy-bottomed saucepan, heat the cream, half-and-half, 1/4 cup of the sugar, and the mandarin zest.
-
3
Once the cream begins to steam, remove the pot from the heat and set it aside for 5 minutes.
-
4
In a mixing bowl, combine the egg yolks, eggs, salt, skim milk powder, and the remaining sugar and briskly whisk for 1 minute.
-
5
Using a ladle, slowly whisk some of the hot cream mixture into the egg yolk mixture to warm it.
-
6
Gradually pour the warmed egg mixture into the hot cream mixture, whisking constantly as you pour.
-
7
Whisk in the mandarin juice.
-
8
Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon until the custard thickens enough to coat the back of the spoon.
-
9
Remove from the heat and strain the custard through a mesh strainer to remove the tangerine zest.
-
10
Chill the creme anglaise and churn it:
-
11
Place the creme anglaise (ice cream base) in an ice bath to cool.
-
12
Transfer to the refrigerator and chill a minimum of 2 hours and up to 2 days before churning it in an ice cream machine.
-
13
Churn the creme anglaise in an ice cream maker according to the machine manufacturers instructions.
-
14
The ice cream is finished once it has increased in volume and it holds the lines from the stirring mechanism and mounds like softly whipped cream.
-
15
Transfer to the freezer for 4 hours to attain a scoopable consistency.
-
16
Serving Suggestions:
-
17
Serve this ice cream by itself or with a crisp cookie; the Crispy Bittersweet Chocolate Wafer and the Hazelnut Shortbread are both great accompaniments.
-
18
The Meyer Lemon Curd Tart and the Roasted Medjool Dates Stuffed with Cashews, Currants, and Candied Citrus go well with this ice cream too.
-
19
Variation:
-
20
Spiced Mandarin Ice Cream:
-
21
Add 1 cinnamon stick and 3 star anise to infuse the cream.
-
22
Allow the cream to steep for 15 minutes with the spices and the zest.
