Tangerine Ice Cream

• 6 tangerines
• ¼ pound castor sugar
• 1 pint double cream

Grate the rind of 3 tangerines very lightly and rub rind into the sugar. Put this flavoured sugar in the top of a double saucepan with half the cream, and scald until sugar is quite dissolved. Remove from the heat and cool. Strain the juice of the 6 tangerines into this mixture. Whip remaining cream and fold into mixture. Freeze in the usual way.