Ingredients Jump to Instructions ↓

  1. 3 cup(s) fresh tangerine juice 1 cup(s) sugar 2 tablespoon(s) light corn syrup 1 teaspoon(s) tangerine rind , finely grated

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, heat 1 cup tangerine juice, the sugar, corn syrup, and tangerine rind over low heat, stirring constantly, until sugar dissolves. Stir juice mixture into remaining 2 cups tangerine juice. Cover and refrigerate until cold--about 2 hours. Pour tangerine-juice mixture into container of an ice-cream maker. Freeze into an ice following manufacturer's directions. Transfer tangerine ice to storage container, cover, and freeze until firm--about 4 hours. Before serving, let tangerine ice stand at room temperature 15 minutes so that it will be easier to scoop. With ice-cream scoop or spoon, scoop small balls of ice into chilled serving bowls.


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