This ice cream is best served right away or after chilling for up to an hour. Otherwise, it is too icy from the water content in the juice and chunks of clementines. I don't suggest using Rapadura or Sucanat, as their strong flavor can overpower the citrus. Maple syrup is just right.
*Feel free to substitute mandarins or oranges for the clementines.
Clementine Ice Cream https://traditionalcookingschool.com/food-preparation/recipes/clementine-ice-cream/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Clementine+Ice+Cream