Oh my darling, oh my darling, oh my darling summertime.
Almost lost and gone for this year,
Dreadful sorry, summertime.
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.
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.
As someone told me a few days ago with an eye roll, “summer isn’t over yet, sweetheart.”
Clementine Ice Cream is a tangy, sweet and citrusy summer treat, fresh and light for the dog-days of July and August.
- 2 cups half & half, or 1 cup heavy cream + 1 cup whole milk
- zest from 1 clementine
- 8 egg yolks
- 5 ounces (3/4 cup) granulated sugar
- 3/4 cup fresh squeezed clementine juice
- 1 tablespoon Grand Marnier liqueur, optional
- 1 tablespoon fresh squeezed lemon juice
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.
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.
Stir the liquid continuously over low heat until it has thickened slightly, about 5 minutes.
Remove from the heat and allow to cool for several minutes (continue stirring periodically).
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.
Use an ice cream machine and prepare according to manufacturer instructions.
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.