Tangerine Cheesecake Ice Cream

February 20, 2011 · 37 comments

filed in: Dairy,Desserts,Fruit

Tangerine Cheesecake Ice Cream

When life gives me tangerines, as it does every year from December through February in my garden, I make … well, all sort of things. Juice, juice concentrate, smoothies, fruit salads, preserves, citrus flavored main courses, muffins, and the list just goes on and on. But this week, with my garden’s tangerine harvest season drawing to a close and the weather warming up, I decided to bring a bit more decadence into the mix of uses I have for this, my favorite of citrus fruits.

This recipe for tangerine cheesecake ice cream aims for a rich flavor and texture while keeping the calorie count under control by using tangerine juice, milk, and reduced-fat cream cheese as the primary ingredients. Please note that this recipe involves preparing a custard base that includes egg yolks and cornstarch, both of which serve to inhibit the formation of ice crystals and thus enhance the creaminess of this frozen dessert. If you have dietary restrictions against eating eggs, then dispense with the yolks included in this recipe and increase the corn starch used to 1 1/2 tablespoons.

Ingredients

2 1/2 cups tangerine (or clementine, orange, or satsuma) juice
2 cups milk
3/4 cup granulated sugar
2 teaspoons corn starch
2 egg yolks
6 ounces reduced-fat cream cheese, at room temperature
1/2 teaspoon finely grated lemon or orange zest
(Optional) 1 teaspoon citrus-flavored liqueur (such as Grand Marnier)

Preparation

  1. In a large sauce pan, bring the tangerine juice to a boil on high heat and cook until it has reduced in volume to 1 1/2 cups. Lower the heat to medium-low, stir in the milk, and heat the mixture until it just reaches the simmer point.
  2. While the juice and milk are heating and in a separate bowl, whisk together the sugar, corn starch, cheese, and egg yolks until very well blended. Whisking continuously, gradually add two cups of the hot juice/milk mixture to the sugar mixture until well blended. Drizzle this mixture back into the juice/milk in the saucepan, whisking continuously, and heat on low for approximately five minutes or until the mixture thickens. Remove from burner and stir in the zest and the optional liqueur, if the latter is used.
  3. Chill the mixture in the refrigerator until very cold, preferably overnight.
  4. When fully chilled, pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Makes approximately eight 1-cup servings.

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{ 36 Comments...read them below or add one }

troy December 27, 2011 at 3:52 pm

Tangerines have never impressed me as being especially juicy. Do you juice them the same way you juice an orange? Can you use those “clamshell” juicers that work so well with lemons and limes? If I cheat and use store bought orange juice I assume I should use the kind with no pulp? thanks

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Barbara December 27, 2011 at 5:20 pm

Yes, I do juice tangerines in the same way that I juice oranges, by cutting them in half and pressing them with the large, vintage, and heavy duty juicer shown in the photo above. You’d probably make quicker progress simply squeezing tangerine halves with your hand over a sieve placed over a bowl, rather than using a small “clamshell” lemon squeezer. Because tangerines have such thin skins, they are actually pretty easy to juice simply by squeezing them manually. I don’t worry about pulp in this ice cream; however, you might find it preferable to pour very pulpy juice through a strainer before using it for this recipe.

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troy December 28, 2011 at 11:13 pm

Thanks Barbara. I juiced my tangerines tonight and followed the directions to the letter. My liquid never did thicken on the stove top. I have this problem whenever I use corn starch. (I had to give up making banana puddings because they came out banana soup). The mixture is in the fridge now. Hopefully it will thicken some overnight. This recipe looks so good; I really want it to work for me. I’ll let you know how it comes out.

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troy December 29, 2011 at 3:52 pm

finished making it today and it came out PERFECT! This is going in my keeper box!

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Susie June 26, 2011 at 9:56 pm

I’d love to be able to walk outside in January and pick a tangerine. Heck – I’d just like to walk outside in January and not have to put on a winter coat and boots! Thank you for sharing this recipe. I can’t wait to try it.

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Cheri Sicard May 6, 2011 at 10:42 pm

What’s not to like here? Two great tastes that taste great together. I imagine it’s reminiscent of a Dreamsicle. Can’t wait to try this one. It’s time to dig out the ice cream machine!

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Lea April 17, 2011 at 11:24 am

I have never made ice cream, but this sounds like a great flavour. I love tangerines and I have never seen tangerine icecream. Gotta try this! It looks really delicious.
Thanks a lot for your comment on my blog post!

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Robyn | Add a Pinch February 28, 2011 at 5:46 pm

This is gorgeous and looks so refreshing!

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sonia February 27, 2011 at 5:06 pm

It’s my first time at ur lovely space and found number of amazing and inviting recipes. The tangerine ice cream is looking so delicious, cant wait to try this wonderful recipe. I’m sure my son is going to go crazy after having this as he is a big fan of tangerines. I will keep coming back to check out more of your delightful recipes.

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A Canadian Foodie February 25, 2011 at 10:40 am

I cannot imagine walking out of my house and into an orange tree – or, pardon me, a tangerine tree! PARADISE! I am sure you appreciate every minute of the blessings you have in that space, Barbara! This looks like heaven in a tangerine! And your photos are absolutely captivating. I really appreciate your artful eye. You have a very unique style that is clearly yours and I love that. I am an ice cream aficionado, but tangerines are definitely not local in the Alberta prairies. However, our Italian grocer does bring them in and this is definitely going on my TO MAKE list. YUM.
I cannot wait until my next trip over to her store. I know she has tangerines there now as I was just there yesterday and bought a couple. They are already gone. Valerie

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Michelle February 24, 2011 at 6:31 pm

The cheesecake Ice Cream is a such a stunning shade of orange, truly amazing!

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Tanvi February 24, 2011 at 6:20 pm

I have never used cream cheese in an ice cream.I cant imagine how good it will be.This ice cream with fresh citrus flavors is perfect after crisp spring dinners.I m going to try it out but I need to get a ice cream maker first.Very creative idea.

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Karen February 24, 2011 at 8:34 am

Wow, this sounds finger licking good!! The addition of cream cheese is a fantastic idea. This reminds me of orange dreamsicle snowballs in New Orleans, which my husband is nuts about – but much, much better.

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Megan February 23, 2011 at 12:32 pm

This sounds so fresh and a little bit decadent. Sounds like a winner recipe!

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SMITH BITES February 23, 2011 at 11:31 am

Barbara – this is absolutely fabulous, fabulous, fabulous!!!! i will be making this for sure!!!

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Cookin' Canuck February 22, 2011 at 6:33 pm

What a fantastic-sounding ice cream! I must admit that I am a little green (or orange) with envy over your tangerine tree. Lucky you!

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Delishhh February 22, 2011 at 12:41 pm

On my to do list – i love my ice cream maker and just addthing on recipes. This looks fabulous. Your picture is soooo creative love it.

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Deeba February 22, 2011 at 11:14 am

This is right up my street Barbara. HOLY YUM!!

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Maria February 22, 2011 at 11:00 am

Reminds me of summer!

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Kelsey/TheNaptimeChef February 22, 2011 at 10:31 am

oh my. Do you ship? seriously, I need this now!

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My Man's Belly February 22, 2011 at 10:21 am

This is gorgeous! I can only imagine how good it tastes.

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Marly February 22, 2011 at 9:49 am

You’re so lucky that life is giving you tangerines! And what a great way to use them!

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Julie M. February 22, 2011 at 8:19 am

Yum! This looks so light and delicious. Tangerines are one of my favorite wintertime treats. I need to try this one!

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Lauren February 21, 2011 at 4:32 pm

I love the sound of this ice cream! I eat a ton of citrus during the winter months, but still crave ice cream. The first photo is particularly gorgeous.

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Jenna February 21, 2011 at 12:11 pm

Oh glory! This looks fabulous. Now I just need to buy an ice cream maker . . .

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Feast on the Cheap February 21, 2011 at 10:40 am

It almost looks too pretty to eat! Almost…

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Renee (Kudos Kitchen) February 21, 2011 at 9:40 am

Your ice cream looks so rich and creamy I can harldy stand it. I need to buy an ice cream maker just so I can try your recipe!!! YUM!

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marla February 21, 2011 at 8:01 am

This ice cream sounds amazing – bright and cheery flavors. I also appreciate how you lightened it up. My taste buds are used to the lighter foods these days. Lucky you to have these beauties growing in your yard. xo

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Jane Bonacci - The Heritage Cook February 20, 2011 at 3:37 pm

Brilliant use of tangerines Barbara! Can’t wait to try this!!

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Lana @ Never Enough Thyme February 20, 2011 at 3:26 pm

What a wonderful burst of flavor this ice cream would be as it hits the tongue! The tart freshness of the tangerine with the mellow smoothness of the cream cheese. A match made in heaven!

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bellini February 20, 2011 at 2:59 pm

In sub zero weather I love even the thought of growing tangerines in my garden to create delicious recipes like this.

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Amanda February 20, 2011 at 2:46 pm

Oh Barbara! This sounds absolutely heavenly!!

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Beth February 20, 2011 at 11:45 am

You grow tangerines in your garden? I can only swoon in envy.

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Katrina February 20, 2011 at 10:21 am

Yum! That sounds so good. Love the photo.
Will SU (and discover if necessary)!

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Faith February 20, 2011 at 10:02 am

What a great treat for the winter. I love the idea Barbara. Very creative.

Have a great week ahead.

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Claudie February 20, 2011 at 9:09 am

This ice cream looks really fresh! I love the cheesecake part of it too.

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