Tangerine Ice Cream |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1-1/2 quarts | N/A | N/A | 163 | N/A | 5g | N/A | 28g | N/A | 16mg |
| INGREDIENTS: | ||
| 1 cup sugar | 1 (.25-ounce) envelope unflavored gelatin | 2 cups milk |
| 1 or2 teaspoons grated tangerine peel | 2 cups tangerine juice | 1 cup half-and-half |
| 3 or 4 drops orange food coloring, if desired | ||
| 1 | IN A LARGE BOWL, combine sugar and gelatin; set aside. In a small saucepan, heat milk almost to boiling. Stir into gelatin mixture until gelatin and sugar dissolve. Stir in tangerine peel and tangerine juice. Add half-and-half and food coloring, if desired. Pour into ice cream canister. Freeze in ice cream maker according to the manufacturer's directions; or follow refrigerator-freezer instructions. |