Recipe for cooking mandarin orange ice cream
Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.
Mandarin Orange ice Cream1 c. milk
1/2 c. sugar
3 egg yolks
1 tsp. vanilla extract or flavoring
2 c. cream, whipped
1/3 c. roughly crumbled brandy snaps
Approximately 1 lb. can mandarin oranges, drained and chopped
3 Tbsp. brandy (optional) In a heavy-based saucepan, gently heat milk to just below boiling point. Beat egg yolks with sugar in a bowl until very thick and light. Stir in milk. Return mixture to the rinsed pan and cook over a low heat, stirring constantly, until thickened. Remove from the heat, stir in vanilla extract or flavoring and cool, stirring occasionally. Fold cream, brandy snaps, mandarin oranges and brandy, if you are using it, into the custard. Pour mixture into a container. Cover and freeze until firm. About 30 mins. before serving, transfer ice cream to the refrigerator. Serves 6 to 8.
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