MANDARIN ORANGE ICE CREAM

By BobD

Ingredients

• YIELD 2 QUARTS
• MANDARIN ORANGE ICE CREAM WITH SESAME BRITTLE
• When making a large amount of ice cream, as this recipe does, it's imperative to churn the mixture in two batches, so ice crystals don't form.
• FOR CUSTARD
• 3 cups heavy cream
• 3 cups fresh mandarin orange or clementine juice
• 6 large egg yolks
• 3/4 cup sugar
• 1/3 cup mild honey
• 1/2 tablespoon grated mandarin orange or clementine zest
• FOR BRITTLE
• 2/3 cup white sesame seeds (not toasted)
• 1/2 cup black sesame seeds (not toasted)
• 2/3 cup sugar
• 3 tablespoons mild honey
• EQUIPMENT: an ice cream maker

Details

Servings 2
Adapted from gourmet.com

Preparation

Step 1

MAKE CUSTARD:

Bring cream, juice, and a pinch of salt to a simmer in a heavy medium saucepan over medium heat.

Whisk together yolks, sugar, and honey, then add half of cream mixture in a slow stream, whisking constantly.

Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and registers 170 to 175F on an instant-read thermometer (do not let boil).

Strain through a fine-mesh sieve into a bowl and stir in zest. Chill custard, stirring occasionally, until cold, at least 6 hours.

MAKE SESAME BRITTLE:

Place a large sheet of foil (shiny side up) on a heatproof work surface.

Toast white and black sesame seeds in a large heavy skillet over medium heat, stirring, until white seeds are golden, about 8 minutes, then transfer to a plate.

Heat sugar and honey with a pinch of salt in a 2-qt heavy saucepan over medium heat, stirring often, until deep golden, about 5 minutes.

Stir in sesame seeds and remove from heat.

Pour mixture onto foil, smoothing top and spreading into a 10- to 11-inch round with a metal offset spatula (mixture will be very hot), then cool to room temperature.

Invert brittle onto a cutting board and peel off foil. Cut brittle into small pieces. Transfer to an airtight container.

MAKE ICE CREAM:

Freeze custard in an ice cream maker in 2 separate batches.

Fold 3/4 cup sesame brittle into each batch after freezing.

Transfer to an airtight container and put in freezer to firm up, about 4 hours.

Serve with remaining brittle if desired.

COOKS NOTES:

Custard can be chilled up to 24 hours.

Sesame brittle keeps in an airtight container at room temperature 3 months.