Mandarin Ice Cream Recipes

CHOCOLATE MANDARIN ICE CREAM

Chocolate Mandarin Ice Cream image

Provided by Food Network

Categories dessert

Number Of Ingredients 8

Ingredients

3 cups milk
Zest of 3 mandarin oranges or tangerines, julienned
5 ounces bittersweet chocolate, chopped fine
1 ounce cocoa powder
6 egg yolks
8 ounces sugar
1 cup cream
1/2 teaspoon vanilla extract

Steps:

Combine milk and orange or tangerine zest in a medium heavy pot. Heat to just below a simmer and turn off heat. Let infuse for 30 minutes. Bring back to just below the simmer, then mix in cocoa powder and chocolate, combining well.
In a medium bowl, beat together yolks and sugar until well combined. Pour one cup of the hot milk mixture over egg mixture, whisking constantly. Pour egg mixture into saucepan. Heat mixture very slowly, stirring constantly with wooden spoon in figure eight pattern. Cook gently over very low heat for about 10 minutes, until custard has become quite thick. Add cold cream to stop the cooking and stir in vanilla extract. Pour through fine strainer into clean bowl and refrigerate until completely cold. Freeze mixture in ice cream freezer then scrape into container, cover, and freeze completely.

EASY-PEASY MANDARIN ORANGE ICE CREAM

Easy-Peasy Mandarin Orange Ice Cream image

This is quick, easy, and brings out your sweet tooth! I prefer maple syrup but you can use any kind of syrup according to your sweet tooth. Honey also works.

Provided by Little Cook

Categories Desserts Frozen Dessert Recipes Ice Cream

Time 45m

Yield 3

Number Of Ingredients 3

Ingredients

1 cup mandarin orange juice
1 cup milk
1 cup maple syrup

Steps:

Whisk orange juice, milk, and syrup together in a bowl. Pour into an ice-cream maker and freeze according to the manufacturer's directions.

Nutrition Facts : Calories 350.1 calories, Carbohydrate 82.6 g, Cholesterol 6.5 mg, Fat 2 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 43.6 mg, Sugar 74.5 g

MANDARIN ITALIAN ICE

Mandarin Italian Ice image

Served here with crunchy Almond-Citrus Biscotti.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 5

Ingredients

1/2 cup superfine sugar
1/2 cup water
1 1/2 teaspoons finely grated mandarin zest, or tangerine or orange zest
2 teaspoons Cointreau, Grand Marnier, or other orange-flavored liqueur (optional)
3 cups mandarin juice (from about 3 pounds mandarins), or tangerine or orange juice

Steps:

Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves; let cool.
Whisk cooled syrup, mandarin zest, and liqueur if desired, into juice. Chill for at least 1 hour. Freeze in an ice cream maker, according to manufacturer's directions.

PISTACHIO MERINGUES WITH MANGO & MANDARIN ICE CREAM

Pistachio meringues with mango & mandarin ice cream image

These meringues, with fresh, subtle Indian flavours, can be made in advance and frozen for up to a month - ideal for a New Year buffet

Provided by Sara Buenfeld

Categories Buffet, Dessert, Dinner

Time 5h15m

Number Of Ingredients 8

Ingredients

1large mango
284ml carton double cream
4 tbsp Cointreau or Grand Marnier
115g icing sugar
1 mandarin or clementine , juice and finely grated zest
4large egg whites
200g golden caster sugar
50g shelled pistachio , chopped, plus extra to serve

Steps:

You can make the ice cream up to a month ahead. First, cut the skin from the mango with a sharp knife, cut the flesh from the stone and chop very finely. Whisk the cream, Cointreau, icing sugar, mandarin zest and juice together until it holds its shape. Fold in the mango. Tip the mixture into a rigid container and freeze for 3 hours until softly frozen, stirring once after 1½ hours.
Meanwhile make the meringues. Preheat the oven to 120C/gas ½/fan 100C. Line 2 large baking sheets with baking parchment and draw 16 x 6cm circles, spaced well apart, on the sheets. (Use a jar lid measuring 6 cm across as a template.)
Whisk the egg whites with a pinch of salt until stiff. Add half the caster sugar and whisk until glossy. Add the remaining sugar a tablespoon at a time while whisking. Fold in the nuts with a large metal spoon.
Spoon the meringue on to the paper circles and spread to make even rounds. Bake for 1 hour, switching the trays round after 30 minutes. The meringues are ready when firm and sound hollow if tapped. Cool on the trays then peel off the paper.
When the meringues are cool and the ice cream is softly frozen, sandwich the meringues together in pairs using the ice cream. Put them into a container in a single layer and freeze, along with the leftover ice cream.
To serve, remove from the freezer and scatter with the extra chopped nuts. Serve on plates and eat with forks.

Nutrition Facts : Calories 422 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 46 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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