Tangerine Ice Cream Recipe
Fat: 0 g Saturated fat: 0 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 36 g Sugar: 23 g Sodium: 1.1 mg Fiber: 0 g Protein: 0 g Cholesterol: 0 mg
45 mins Fresh tangerines - 6 Unsweetened plain yogurt – nonfat & organic - 32 ounces Can unsweetened condensed milk - 1 ounce Vanilla - 3 tablespoons Raw agave - ¾ cup Tangerine peel - 2 tablespoons Few tangerines slices for garnishing - optional Peel six large tangerines, slice them, and remove the seeds – if any. Place the tangerines in your electric blender’s jug and top with 32 ounces of unsweetened plain yogurt, and 1 ounce of unsweetened condensed milk. Add in 3 tablespoons of vanilla, ¾ cup of raw agave, 2 tablespoons of tangerine peel and seal the blender thoroughly. Turn on your electric blender and blend the mixture with medium speed. Continue blending until it forms a rich puree with best creamy texture. Now unseal the electric blender and pour the tangerine puree into a large bowl and set in your refrigerator for few hours (preferably overnight) to chill until very cold and icy. Once completely chilled, take out the tangerine puree from refrigerator and pour into your ice cream maker. Now freeze it according to your manufacturer’s instructions. Divide your Tangerine Ice Cream among six medium dessert bowls and garnish with some tangerine or other fruit slices – if you like. Serve chilled and enjoy your tart and refreshing Tangerine Ice Cream!