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Candied Tangerine Chocolate Ice Cream

 Candied Tangerine Chocolate Ice Cream
Dress up ordinary ice cream for the yuletide season by mixing in bits of cranberry-chocolate bark and candied tangerine peel. The unsual flavor combination is a refreshing surprise.
12 ServingsPrep: 15 min. + standing Cook: 65 min. freezing


  • 3 tangerines
  • 2 cups plus 2 tablespoons sugar, divided
  • 1-1/2 cups water
  • 2 cups 60% cacao bittersweet chocolate baking chips
  • 1-1/2 cups whole milk
  • 3/4 cup sugar, divided
  • 4 egg yolks
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • BARK:
  • 1 cup dark chocolate chips
  • 1 cup dried cranberries


  • With a sharp knife, score each tangerine, cutting peel into four
  • wedge-shaped sections. Loosen and remove peel from each with a spoon
  • (save fruit for another use).
  • Place tangerine peels in a large heavy saucepan; cover with cold
  • water. Bring to a boil. Cover and cook for 10 minutes. Drain and
  • repeat. Cool for 5 minutes. Carefully scrape off excess pulp from
  • peel.

2 of 2

Candied Tangerine Chocolate Ice Cream (continued)

Directions (continued)

  • 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.