Prickly Pear Ice Cream

By Dustin

by Nancy Newcomer

Ingredients

• 1 cup prickly pear juice (about 4-6 prickly pears)
• 1/8 cup meyer lemon juice
• 2 cups sugar
• 1 pinch sea salt
• 1 tsp tangerine zest (2-3 strips
• 1 pinch meyer lemon zest 1 strip)
• 1 quart half & half

Details

Servings 10
Adapted from nancynewcomer.com

Preparation

Step 1

I recommend using gloves to handle prickly pears. Cut prickly pears in half, scoop out entire center as close to the peel as possible, put in blender–there will be seeds. Discard peels. Blend until thoroughly liquid. Strain out seeds and pour into a measuring cup. Add in ⅛ cup meyer lemon juice, set aside.  In food processor (or your washed and dried blender), add 2 cups sugar & salt.  Wash tangerines and lemon, pat dry. Using sharp vegetable peeler or zester, remove tangerine zest in thin strips and allow to fall directly into food processor~ about 2-3 strips–about the size of 2 band aids for lack of better description! Add one strip meyer lemon peel.  Run processor until peel is finely ground, 3-4 minutes. Scrape this mixture into large, non-aluminum bowl. Add prickly pear juice, meyer lemon juice, half-and-half, and salt, stir to combine. Note: You may also use an ice cream maker, but NOT necessary–I have a cuisinart ice cream maker and throw in the mixture for about 20 min then freeze. To freeze: Store in glass container with plastic wrap, then an airtight lid. Best to freeze at least 6 hours for scooping consistency, but even better when frozen overnight.