Feb 24, 2010
Yes. That's right, not sorbet, or sherbet, but yummy creamy citrusy Ice Cream! Yum!
First though, a note about the beurre blanc sauce from yesterday...can I just say I love saying that. Beurre blanc. So I thought when I re-heated it for dinner tonight I would snap a couple photo's and to post along with it. Alas, beurre blanc does not re-heat. I put it in the double broiler and warmed it but it just wasn't the same consistency and the longer I cooked it the more it didn't like to be re-heated. Note to self: try just doing half or a quarter of the recipe next time so that I only make enough for the meal when it is being served. It was still good tonight, but definitely not the same. Kind of a downer really considering after dinner last night I have been looking forward to this all day.
But I do have yummy tangerine ice cream to look forward to for dessert. When making the custard for ice cream, I'm learning that you have to be quick, so I didn't get many pictures. I don't actually have an ice cream maker myself, but my fabulous neighbors let me borrow theirs which attaches right onto the Kitchen Aid, it's brilliant.
This ice cream turned out with just a hint of citrus flavor and specks of orange from the grated tangerine. It is rich and smooth, like the best home made ice creams, and it plays on the citrus flavors that are in season right now.
tangerine ice cream
adapted from Chez Panisse Desserts
3 or 4 tangerines (depending on their size)
2/3 cup sugar
1/2 cup half-and-half
4 egg yolks (I saved the whites for use later this week)
2 cups whipping cream (Note: 1 pint = 2 cups)
a few drops of vanilla extract
Start by washing the tangerines. Remove the peel from 1 tangerine with a vegetable peeler, being careful not to take any of the white pith. Grate the rind of 2 more tangerines and set aside. Juice all tangerines and measure 5-6 tablespoons of juice and set aside.
In a bowl place the grated rind, cream and juice and place a strainer on top, in ready position.
Place the grated peel, sugar and half-and-half into a non-corroding saucepan and heat just to boiling. Remove from the heat and let steep for 5-10 minutes. Whisk the egg yolks to break them up and pour the warm half-and-half mixture into them, whisking constantly. Return to the pan and cook over low heat, stirring constantly, until the custard coats the spoon (ac note: be careful here, it can go from coating to cooked eggs quickly so be sure to keep your eye on it).
Pour the egg mixture through the pre-set strainer into the cold cream mixture. Whisk and add vanilla to taste. This is the custard for your ice cream. Chill the custard completely before using the ice cream maker. All this can be done a day before you want to freeze the ice cream. Freeze according to the instructions with your ice cream maker, pack into an airtight container and freeze.
stats: makes 1 quart, took about 30 minutes without the freezing the ice cream, total time 50 minutes.
I think this would be nice served with some light cookies, like a tuile, or some madeleines.