mandarin
ice cream
and more
about
mandarins

go straight to the recipe

With the initial trial picture in the ice cream churn I used a Nutribullet to puree the mandarins and the rind with the sugar…reason…slack couldn’t be fagged dragging out the juicer or drying the peel. It was very good but not as good as it is when the juice comes via the juicer

and the peel has been dried in a dehydrator. Your choice!

AO 13 JUNE 2024

for the juice

40g fresh mandarin peel or 25g dried mandarin peel
110g caster sugar
300ml Tweedvale Pure Cream = 200g
300g mandarin juice [1]
5 room temperature egg yolks

USING THE NUTRI BULLET
Put 300g of peeled mandarin in the Nutri bullet and juice. But the sugar and fresh rind into the Nutri Bullet and add about 100ml of juice…purée.

USING THE JUICE AND DRIED MANDARIN PEEL
Juice mandarins in your juice fountain and weigh out 300g. Put the dried rind and sugar in your Nutri Bullet or Thermomix and powder.

BOTH
Add the rind and sugar mix to the cream and whisk together. Bring to the oil in the microwave and when boiling whisk into the egg yolks. Bring the juice to the boil in the microwave and whisk in. Check it should be at least 80°C. It you need to heat it in 30 second bursts in the microwave until you are certain you have reached safe temp.

Strain chill and churn.
PICTURED ABOVE THE NUTRI BULLET VERSION. THE PREFERRED VERSION HAS A MORE REFINED TEXTURE.

DRYING THE
MANDARIN PEEL

The peel is so useful in so many ways but my favourite it definitely one of our signature dishes Kangaroo Tail Mandarin Buns – silica gel sachets are definitely the best way to insure they keep well.

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