Tangerine Ice Cream

Preparation info

  • Serves

    4

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About

    Ingredients

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

    Method

    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.