The Ice Cream & Frozen Yogurt Cookbook/Mable and Gar Hoffman 2004

Tangerine-Chocolate Chip Ice Cream
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1 quart N/A N/A 232 N/A 8g N/A 38g N/A 86mg


INGREDIENTS:
1/2 cup sugar 1-1/2 teaspoon cornstarch 1 cup half-and-half
1/4 cup light corn syrup 2 eggs, beaten 1-1/2 cups tangerine juice
1 teaspoon grated tangerine peel 4 drops almond extract 1 (1-ounce) square semisweet chocolate



1 IN MEDIUM SAUCEPAN, combine sugar and cornstarch. Stir in half-and-half and corn syrup. Cook and stir over moderate heat until bubbly. Remove from heat. Slowly stir into beaten eggs. Return mixture to pan; cook and stir over low heat for 2 minutes. Stir in tangerine juice, peel, and almond extract; chill. Melt chocolate over hot water or in microwave. Slowly stir melted chocolate into chilled tangerine mixture. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.

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