Mandarin Ice Cream
- ½ cup milk
- 2½ cups cream
- 2/3 cup caster sugar
- Zest of 4 Delite mandarins
- 4 egg yolks
- ½ cup freshly squeezed Delite Mandarin juice
- 2 teaspoons lemon juice
Method
- In a small saucepan heat the milk, over a low heat, along with 1/2 cup of the cream, the caster sugar, and half the zest until sugar dissolves, about 5 minutes. Do not boil. Remove from heat and allow cool.
- Beat the egg yolks in a bowl with the cooled milk mixture until combined. Pour into a small saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to a custard like consistency. Be careful not to let the mixture get too hot or the eggs will cook. Strain, and add remaining mandarin zest.
- Add the mandarin juice and the lemon juice to the mixture. Whisk together and chill. Pour into an ice-cream maker and freeze according to manufacturer's instructions.