Mandarin Italian Ice Food

MANDARIN ITALIAN ICE

Mandarin Italian Ice image

Served here with crunchy Almond-Citrus Biscotti.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 5

Ingredients

1/2 cup superfine sugar
1/2 cup water
1 1/2 teaspoons finely grated mandarin zest, or tangerine or orange zest
2 teaspoons Cointreau, Grand Marnier, or other orange-flavored liqueur (optional)
3 cups mandarin juice (from about 3 pounds mandarins), or tangerine or orange juice

Steps:

Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves; let cool.
Whisk cooled syrup, mandarin zest, and liqueur if desired, into juice. Chill for at least 1 hour. Freeze in an ice cream maker, according to manufacturer's directions.

MANDARIN ORANGE CAKE

Mandarin Orange Cake image

A fresh twist on an old classic - Mandarin Orange Cake made without Cool Whip or cake mix. Just fresh, flavorful, beautiful cake.

Provided by Julie Blanner

Categories Dessert

Time 50m

Number Of Ingredients 13

Ingredients

1 cup butter (softened)
1 ½ cups white granulated sugar
8 egg yolks
1 ⅓ cups mandarin oranges (crushed)
1 ½ teaspoons vanilla
¾ cup milk
2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
2 cups heavy cream
½ cup powdered sugar
16 ounces pineapple (fresh, crushed)
3.4 ounces vanilla pudding mix (instant)

Steps:

Preheat oven to 350 degrees. Grease and flour 2 8" round pans and set aside.
In a large bowl/mixer, cream butter and sugar until fluffy. Beat in egg yolks, Cuties and vanilla.
In a separate bowl, sift cake flour, baking powder and salt together.
Gradually incorporate into wet mixture alternating with milk until just incorporated.
Pour into baking pans and bake 25-28 minutes when cake springs back after being touched. Allow to cool 20 minutes before turning onto rack or pedestal.

Nutrition Facts : Calories 383 kcal, Carbohydrate 42 g, Protein 4 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 151 mg, Sodium 208 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving

TANGERINE ICE CREAM

Tangerine Ice Cream image

A rich, custard-based ice cream. Try to find "honey" tangerines for a truly remarkable flavor.

Provided by Martha Stewart

Yield Makes 1 quart

Number Of Ingredients 7

Ingredients

1/2 cup milk
2 1/2 cups heavy cream
2/3 cup sugar
Zest of 4 tangerines
4 egg yolks
1/2 cup freshly squeezed tangerine juice
2 teaspoons lemon juice

Steps:

In a small pot over a low flame, heat the milk, 1/2 cup of cream, the sugar, and half the zest until sugar dissolves, about 5 minutes. Do not boil. Let cool.
Beat the egg yolks in a bowl with the cooled milk mixture until combined. Pour into a pot and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to a custardlike consistency. Be careful not to let the mixture get too hot or the eggs will cook. Strain, and add remaining tangerine zest.
Add the tangerine juice and up to 2 teaspoons lemon juice to the mixture. Whisk together and chill. Pour into an ice-cream maker and freeze according to manufacturer's instructions.

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