- In another saucepan, combine 2 cups sugar and water; cook and stir
- over medium heat until sugar is dissolved. Add tangerine peels.
- Bring to a boil. Reduce the heat; simmer, uncovered, for 30 minutes
- or until tangerine pieces are transparent, stirring occasionally.
- Using a slotted spoon, transfer candied peel to a wire rack placed
- over a baking pan. Let stand for 1 hour. Toss candied peel in
- remaining sugar. Let stand for 8 hours or overnight.
- Meanwhile, in a microwave, melt baking chips; stir until smooth. Cool
- to room temperature. In a large heavy saucepan, heat milk and 1/2
- cup sugar until bubbles form around sides of pan. In a small bowl,
- combine the egg yolks, melted chocolate and remaining sugar. Whisk a
- small amount of hot mixture into chocolate mixture. Return all to
- the pan, whisking constantly.
- Cook and stir over low heat until mixture is thickened and coats the
- back of a spoon. Quickly transfer to a bowl; place in ice water and
- stir for 2 minutes. Stir in cream and vanilla. Press waxed paper
- onto surface of custard. Refrigerate for several hours or overnight.
- For bark, line a 15-in. x 10-in. x 1-in. pan with foil; set aside. In
- a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir
- in cranberries. Spread into prepared pan. Chill until firm.
- Chop bark into small pieces; finely chop candied peel. Fill cylinder
- of ice cream freezer two-thirds full; freeze according to the
- manufacturer’s directions. When ice cream is frozen, transfer to a
- freezer container; stir in 1 cup chocolate bark and 1/2 cup candied
- peel. Freeze for 2-4 hours before serving. Serve with remaining
- candied peel and bark. Yield: 1-1/2 quarts.
Nutritional Facts: 1/2 cup equals 606 calories, 29 g fat (17 g saturated fat), 112 mg cholesterol, 30 mg sodium, 91 g carbohydrate, 3 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.