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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.
  • Total Time
    Prep: 15 min. + standing Cook: 65 min. freezing
  • Makes
    1-1/2 quarts

Ingredients

  • 3 tangerines
  • 2 cups plus 2 tablespoons sugar, divided
  • 1-1/2 cups water
  • ICE CREAM:
  • 2 cups 60% cacao bittersweet chocolate baking chips
  • 1-1/2 cups whole milk
  • 3/4 cup sugar, divided
  • 4 large egg yolks
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • BARK:
  • 1 cup dark chocolate chips
  • 1 cup dried cranberries

Directions

  • 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.
  • 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 15x10x1-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.
Nutrition Facts
1/2 cup: 606 calories, 29g fat (17g saturated fat), 112mg cholesterol, 30mg sodium, 91g carbohydrate (82g sugars, 3g fiber), 5g protein.

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