Pixie Tangerine-Vanilla Bean Ice Cream
Recipe by: Chef Tom Fraker
Recipe by: Chef Tom Fraker
Recipe - The Fairway Market Corporate
Pixie Tangerine-Vanilla Bean Ice Cream
Prep Time20 Minutes
0Cook Time30 Minutes
Ingredients
1/2 cup Pixie Tangerine Juice
Zest from 4 Pixie Tangerines
2 Melissa’s Vanilla Beans, split lengthwise
1/2 teaspoon Pure Vanilla Extract
2/3 cup Granulated Sugar, divided use
4 Eggs Yolks
2 1/2 cups Heavy Cream
1/2 cup Whole Milk
Directions
- In a saucepan, add the cream, milk and 1/2 of sugar.
- Scrape the seeds from the vanilla beans into the saucepan and drop in the vanilla bean pods.
- Stir in the vanilla extract and the tangerine zest.
- Stirring often, scald the saucepan contents until small bubbles appear around the edge of the pan then remove from the heat.
- In a small bowl, whisk the egg yolks with the remaining sugar until smooth, like a ribbon.
- Pour some of the scalded liquid into the egg mixture and mix well.
- Add that back to the scalded liquid in the saucepan and cook over low heat until it is thick enough to coat the back of a spoon.
- Strain mixture into a bowl and stir in the tangerine juice.
- Place the mixture in the refrigerator and chill completely.
- Place in an ice cream maker and freeze according to the manufacturer’s directions.
Makes about 1 quart of ice cream.
20 minutes
Prep Time
30 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Ojai Pixie Tangerines, 1 LB Bag
$5.99$0.37/oz
Ojai Pixie Tangerines, 1 LB Bag
$5.99$0.37/oz
Morton & Bassett Vanilla Bean, 0.2 oz
$20.99$104.95/oz
McCormick Pure Vanilla Extract, 2 fl oz
$8.99$4.50/fl oz
Sugar in the Raw Turbinado Cane Sugar, 64 oz
$9.99$2.50/lb
Bowl & Basket White Eggs, Large, 30 count, 60 oz
$7.29$0.24 each
Bowl & Basket Heavy Whipping Cream, one pint
$3.99$3.99/pt
Organic Valley Whole Milk, half gallon
$6.99
Directions
- In a saucepan, add the cream, milk and 1/2 of sugar.
- Scrape the seeds from the vanilla beans into the saucepan and drop in the vanilla bean pods.
- Stir in the vanilla extract and the tangerine zest.
- Stirring often, scald the saucepan contents until small bubbles appear around the edge of the pan then remove from the heat.
- In a small bowl, whisk the egg yolks with the remaining sugar until smooth, like a ribbon.
- Pour some of the scalded liquid into the egg mixture and mix well.
- Add that back to the scalded liquid in the saucepan and cook over low heat until it is thick enough to coat the back of a spoon.
- Strain mixture into a bowl and stir in the tangerine juice.
- Place the mixture in the refrigerator and chill completely.
- Place in an ice cream maker and freeze according to the manufacturer’s directions.
Makes about 1 quart of ice cream.