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Semiconductor Manufacturing Equipment Market : Size, Trends, and Growth Analysis 2032
https://www.analystviewmarketinsights.com/reports/report-highlight-semiconductor-manufacturing-equipment-marketSemiconductor Manufacturing Equipment Market : Size, Trends, and Growth Analysis 2032 https://www.analystviewmarketinsights.com/reports/report-highlight-semiconductor-manufacturing-equipment-market0 Comments ·0 Shares ·287 Views -
Tangerine Ice Cream
Creamy Tangerine Dream Ice Cream
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Zest of 3 tangerines
1 cup fresh tangerine juice (about 4-5 tangerines)
4 large egg yolks
1 teaspoon vanilla extract
Directions:
In a medium saucepan, combine the milk, cream, and half the sugar. Warm over medium heat until just about to simmer.
In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick.
Slowly pour the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F / 77°C). Do not boil.
Remove from heat and stir in the tangerine juice, zest, and vanilla extract.
Strain the mixture through a fine sieve to remove zest and any curdled bits.
Chill the custard thoroughly in the refrigerator, at least 4 hours or overnight.
Pour the custard into an ice cream maker and churn according to manufacturer’s instructions until soft-serve consistency.
Transfer to a container and freeze for at least 2 hours to firm up before serving.
Prep Time: 20 minutes | Chill Time: 4 hours+ | Churn Time: 20-30 minutes | Total Time: 5 hours
Kcal: 250 kcal per serving (1/2 cup) | Servings: 6 servings
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Brighten your day with this refreshing Tangerine Ice Cream! Creamy, tangy, and bursting with fresh citrus flavor.Tangerine Ice Cream Creamy Tangerine Dream Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar Zest of 3 tangerines 1 cup fresh tangerine juice (about 4-5 tangerines) 4 large egg yolks 1 teaspoon vanilla extract Directions: In a medium saucepan, combine the milk, cream, and half the sugar. Warm over medium heat until just about to simmer. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F / 77°C). Do not boil. Remove from heat and stir in the tangerine juice, zest, and vanilla extract. Strain the mixture through a fine sieve to remove zest and any curdled bits. Chill the custard thoroughly in the refrigerator, at least 4 hours or overnight. Pour the custard into an ice cream maker and churn according to manufacturer’s instructions until soft-serve consistency. Transfer to a container and freeze for at least 2 hours to firm up before serving. Prep Time: 20 minutes | Chill Time: 4 hours+ | Churn Time: 20-30 minutes | Total Time: 5 hours Kcal: 250 kcal per serving (1/2 cup) | Servings: 6 servings #tangerineicecream #citrusdessert #homemadeicecream #creamyicecream #summerdesserts #freshfruiticecream #citrusflavors #frozendesserts #easyicecreamrecipe #dessertlover #sweetandsour #fruiticecream #cooltreats #icecreamtime #custardbase #handmadeicecream #freshandfruity #dessertideas #coolandsmooth #icecreamrecipe Brighten your day with this refreshing Tangerine Ice Cream! Creamy, tangy, and bursting with fresh citrus flavor.
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