Clementine Ice Cream is tangy, sweet and citrusy summer treat.

Oh my darling, oh my darling, oh my darling summertime.
Almost lost and gone for this year,
Dreadful sorry, summertime.
  Clementine Ice Cream is tangy, sweet and citrusy summer treat.

Clementines are not technically considered a summer fruit, which is why I think this is a decent summer/fall crossover recipe. Ice cream might not be the most desired treat during chillier months, but if you’re lucky enough to have clementines available right now, enjoy this while it’s still hot outside. If you can’t locate clementines, oranges or tangerines will work quite well.

Clementine Ice Cream is tangy, sweet and citrusy summer treat.

Everyone’s already rambling on about pumpkin spiced lattes and what not. Not me. I’m not done with summer produce yet. I was overjoyed to learn that I’ll be receiving white peaches, castleton plums, cherry tomatoes and sweet corn tomorrow in my CSA basket. And I know I’m making a big deal out of nothing. Labor day might be just around the corner but I’ll probably have this produce for awhile longer. I’m just… making a big deal out of nothing.

Clementine Ice Cream is tangy, sweet and citrusy summer treat.

As someone told me a few days ago with an eye roll, “summer isn’t over yet, sweetheart.”

Clementine Ice Cream is tangy, sweet and citrusy summer treat.

Clementine Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 quart
Ingredients
  • 2 cups half and half (or 1 cup heavy cream + 1 cup whole milk)
  • zest from 1 clementine
  • 8 egg yolks
  • 5 ounces (3/4 cup) granulated sugar
  • ¾ cup fresh squeezed clementine juice
  • 1 tablespoon Grand Marnier liqueur (optional)
  • 1 tablespoon fresh squeezed lemon juice
Instructions
  1. Place the half and half and clementine zest in a medium sized saucepan over medium heat. While that’s warming up, whisk together the egg yolks, sugar and clementine juice in a large bowl.
  2. When the half and half has just started to simmer, turn the heat down to low add several ladles of it to the egg mixture while whisking. Pour the contents of the bowl back into the saucepan, using a spatula to scrape out all of the mixture.
  3. Stir the liquid continuously over low heat until it has thickened slightly, about 5 minutes.
  4. Remove from the heat and allow to cool for several minutes (continue stirring periodically).
  5. Strain the ice cream base into a bowl or quart-sized measuring cup (discard the zest), and stir in the Grand Marnier and lemon juice. Cover with plastic wrap. Place the plastic wrap directly against the liquid to prevent a skin from forming. Chill until very cold, preferably overnight.
  6. Use an ice cream machine and prepare according to manufacturer instructions.
Notes
Note: Tangerines or regular oranges my be substituted. The Grand Marnier is technically optional but adding it will result in softer ice cream that's easier to scoop straight from the freezer.

 

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  • http://www.girlversusdough.com/ Stephanie @ Girl Versus Dough

    This sounds so refreshing and delicious! Also I had no idea Grand Marnier makes it softer — genius.

    • Jennifer Farley

      Any alcohol will make ice cream softer because it lowers the freezing point. Vodka is a good neutral option. Bourbon can be fun as well if you want a whisky flavor infused :)

  • http://www.floatingkitchen.net Liz+@+Floating+Kitchen

    Oh I’m totally not done with summer produce yet. No pumpkin flavored things for me for another couple weeks! This ice cream sounds so good. I don’t often see orange flavored ice cream – usually only sherbet or sorbet. So I’m guessing this would taste soooo rich and creamy. Can’t wait to try it!

  • http://www.onesmallpot.com Deepa@onesmallpot

    Sometimes it’s necessary to make a big deal out of nothing.
    Gorgeous images and the ice cream looks perfect. Another reason for me to invest in an ice cream maker.

  • http://tramplingrose.com Rachel

    I like the idea of a citrusy bourbon ice cream. I dread the onset of autumn, because that means winter is right around the corner. It seems lately we don’t get much for summer on the prairie. I’m not done with it yet either.

  • Nicole B.

    For the past week I’ve been telling my husband that I want an ice cream machine. It’s recipes like THIS that make me want one. Pinned so that I can make this once we finally buy one.

  • http://realfoodbydad.com Matt+Robinson

    Thanks for putting that song in my head!! This ice cream sounds amazing, love clementines!!

  • http://addalittle.wordpress.com Millie l Add A Little

    Beautiful Jennifer! Looks super delicious too!

  • http://movitabeaucoup.com movita beaucoup

    Oh. My. Goodness. This sounds divine! Clementines in my ice cream? HEAVEN. My father used to love orange pineapple ice cream, and would order it when we were kids. We were horrified, of course. No self-respecting kid would order something like that at the ice cream stand. Where were the marshmallows? The colourful swirls? But now? I’d be all over it. What a lovely treat this would be for him…

  • Cheryl

    So I might be proofing some pumpkin cinnamon roll dough and about to take some shots of pumpkin cheesecake bars.. AND a pumpkin pie smoothie.. but if anything can inspire me to want to hang on to summer, it’s this ice cream.. and maybe, just maybe, that CSA box! :)

  • http://www.a-kitchen-addiction.com Jessica @ A Kitchen Addiction

    What a perfect flavor for ice cream! Love clementines!

  • http://www.countrycleaver.com Megan+{Country+Cleaver}

    I love that summery zest of clementine! What a great way to celebrate the end of summer.

  • http://alwayzbakin.com Michele+@+Alwayzbakin

    LOVE the sound of this. Ice cream is pretty popular in our house. We eat it EVERY day. Can’t wait to try this recipe!

  • http://perpetuallyhungryblog.wordpress.com Taylor McBride

    This ice cream looks amazing – I’ve been experimenting with boozy ice cream and fruit lately, and I’m pretty sure I need to try this one asap.