Mandarin Ice Cream

Preparation info

  • Difficulty


  • Makes

    1 litre

Appears in


By Brent Savage

Published 2010

  • About


  • 400 ml (14 fl oz) pouring (single) cream
  • 10 egg yolks
  • 200 g (7 oz) caster (superfine) sugar
  • 700 ml (24 fl oz) freshly squeezed mandarin juice (about 12 mandarins)


Place the cream in a small saucepan and bring to the boil.

Place the egg yolks and sugar in the bowl of an electric mixer and whisk until thick and pale. While whisking continuously, gradually add the hot cream and whisk until combined. Add the juice and whisk until combined. Chill over ice and pass through a fine sieve. Churn in an ice-cream machine according to the manufacturer’s instructions. Freeze until required.