Recipe - Mandarin Ice Cream

This month's recipe is a simple three step ice cream that can make excellent use of your home-grown mandarins.

Step 1

Finely grate 1 tablespoon of rind from mandarins, then juice them to get 1/3 cup mandarin juice.

Step 2

Whisk the egg yolks and sugar in a small saucepan until combined. Add the butter, mandarin rind and mandarin juice. Stir over medium-high heat for about 8 mins or until mixture thickens and first bubbles appear. Remove from heat immediately and stir for 30 secs to release heat. Pour half into a sterilised jar and seal. Spoon remaining curd into a bowl. Cover with plastic wrap, touching surface of curd, and place in the fridge until cold.

Step 3

Remove the ice-cream from freezer and set aside for 5 mins to soften slightly. Add scoops of ice-cream alternating with dollops of mandarin curd to a 1.5L freezerproof dish. Create swirls with a butter knife. Cover with plastic wrap and press down to level and remove any gaps. Freeze for 3 hrs or until firm. Serve in cones or with biscuits.

​You can keep this ice cream in the freezer for up to 3 months.