Clementine Ice Cream

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.

Course Dessert

Servings 2 Quarts

Author Wardee Harmon

Ingredients

2 cups cream raw Jersey is best, of course ;)
2 cups fresh clementine juice strained, about 12 to 15 clementines*
1/4 cup maple syrup
3 organic or pastured egg yolks
2 clementines peeled and cut into very small pieces

Instructions

Combine all ingredients except the clementine pieces in a blender.
Blend until mixed.
Don't over blend, so you don't whip the cream.
Chill this mixture until quite cold.
Freeze in ice cream maker, according to manufacturer's instructions.
When the mixture is still soft, add the pieces of clementine (about the last 10 minutes of churning).
Serve immediately, or freeze for up to an hour to harden.
Enjoy!

Recipe Notes

*Feel free to substitute mandarins or oranges for the clementines.