Name: Creamsicle Tangerine Ice Cream with Mascarpone Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 6 h 35 min
Cuisine: American
Ingredients: About 8 ideally seedless tangerines (about 2½ pounds), used for zesting, juicing, and dicing; 2 packed tablespoons tangerine zest (from about 3 tangerines); ½ cup tangerine juice (from about 3 tangerines); About 2 cups diced tangerines (from about 5 tangerines); 3 cups whole milk; 1 tablespoon pure vanilla extract; Pinch of salt; 4 large egg yolks; ½ cup granulated sugar; 1 cup Mascarpone cheese (room temperature)

Jump to Recipe· 4.2 from 33 reviews

If you have a soft spot for nostalgic, creamy desserts, you are going to adore the Creamsicle Tangerine Ice Cream with Mascarpone Recipe. This ice cream brings together the bright, juicy zing of tangerines with the indulgent creaminess of mascarpone, delivering a luscious treat that feels like sunshine on a spoon. It balances the fresh, citrusy brightness with smooth, rich texture to create a dessert that’s both refreshing and decadently satisfying. Whether for a summer gathering or a special indulgence, this recipe promises a delightful twist on classic frozen treats that will quickly become a favorite.

Ingredients You’ll Need

The image shows several white bowls arranged on a white marbled surface, each containing different ingredients. One large bowl holds a white liquid, likely milk, next to a bowl filled with orange liquid, possibly juice, labeled 1/2 cup. Another bowl is filled with a thick white creamy substance. There is a small bowl with orange zest, one with a dark brown liquid, and a bowl with white granulated sugar. A square white dish contains four yellow egg yolks. In the center is a bowl filled with chopped orange pieces, and three whole oranges are placed around the bowls. The scene looks bright and fresh, with all bowls and ingredients clearly visible, photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the secret to nailing that perfect balance of flavors in this ice cream. Each item plays a crucial role, from the vibrant tangerines for bright flavor to the mascarpone for that silky, velvety texture that elevates every spoonful.

Tangerines (about 8, ideally seedless): Fresh and juicy, they provide zest, juice, and delightful chunks to infuse bright citrus flavor throughout.
Whole milk (3 cups): Creates a creamy base that’s rich but not heavy, allowing the tangerine flavor to shine.
Pure vanilla extract (1 tablespoon): Adds warmth and depth to round out the citrusy brightness.
Pinch of salt: Enhances all the flavors, balancing sweetness and brightness beautifully.
Large egg yolks (4): The secret to that smooth, custardy richness essential for homemade ice cream.
Granulated sugar (½ cup): Sweetens just enough without overpowering the natural tang of the tangerines.
Mascarpone (1 cup, room temperature): Brings a luscious creaminess and velvety mouthfeel that makes this ice cream truly special.

How to Make Creamsicle Tangerine Ice Cream with Mascarpone Recipe

Step 1: Prepare the Tangerines

Start by zesting about three tangerines to yield 2 packed tablespoons of zest. Then juice those same tangerines until you collect ½ cup of fresh juice. Finally, dice about five tangerines into small pieces—this will add bursts of fresh fruit in every bite and create delightful texture contrasts throughout the ice cream.

Step 2: Heat Milk with Zest, Vanilla, and Salt

In a small saucepan, combine your whole milk with the tangerine zest, vanilla extract, and a pinch of salt. Heat gently over low to medium heat until tiny bubbles form around the edges—this scalding step extracts aromatic oils from the zest and infuses the milk with those citrusy notes. Remember not to let it boil, or the delicate flavors could be lost.

Step 3: Whip Egg Yolks with Sugar

While the milk mixture cools slightly, beat the egg yolks with sugar until thick and pale yellow. This “ribbon stage” is a sign you’ve mixed enough; when drizzled back in, the batter should slowly sink in gentle folds. This step is key to achieving that rich, creamy custard base that defines fantastic homemade ice cream.

Step 4: Make the Custard

Temper the egg mixture by gradually whisking in about one-quarter of the warm milk, then pour everything back into the saucepan with the remaining milk. Cook gently over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Be careful not to curdle the custard; if it happens, a quick blitz in the blender will smooth it right out.

Step 5: Add Remaining Ingredients and Cool

Transfer the warm custard to a blender, add the fresh tangerine juice and mascarpone, and blend just until smooth. Pour this luscious blend into a large bowl, fold in the diced tangerines, and allow it to cool at room temperature for about 2 hours before chilling it in the refrigerator for at least 4 hours—overnight is ideal to deepen the flavors and ensure proper texture.

Step 6: Churn and Freeze

Follow your ice cream maker’s instructions to churn the mixture until it reaches a soft-serve consistency. You can enjoy it immediately for a creamy treat or transfer it to the freezer for about 6 hours to firm up for scoopable perfection. This step unlocks that dreamy texture characteristic of the Creamsicle Tangerine Ice Cream with Mascarpone Recipe.

How to Serve Creamsicle Tangerine Ice Cream with Mascarpone Recipe

A close-up view shows a peeled orange with a layer of creamy white orange sherbet being scooped and placed on top with a silver ice cream scooper. Next to the orange is a round slice of orange with visible segments, showing a bright and juicy texture. The scene is set on a white marbled surface that adds subtle light reflections around the orange and sherbet, highlighting the fresh and smooth textures. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your serving by topping scoops with a few fresh tangerine segments or a sprinkle of finely grated zest to add visual appeal and a boost of citrus aroma. A few toasted almond slivers also add delightful crunch, complementing the creamy texture.

Side Dishes

This ice cream pairs beautifully with light, refreshing fruit salads or shortbreads and buttery cookies. The buttery notes and crisp texture of cookies contrast nicely with the smooth and tangy ice cream, making it an inviting combo on any dessert plate.

Creative Ways to Present

For a stunning presentation, serve the ice cream in hollowed-out tangerine halves or clear glass cups layered with citrus zest and candied peel. You could also create ice cream sandwiches using thin almond biscotti for a playful twist that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover ice cream in an airtight container to keep it fresh and prevent freezer burn. Press plastic wrap directly on the surface before sealing the lid to minimize ice crystals and maintain that creamy texture.

Freezing

If you want to keep your Creamsicle Tangerine Ice Cream with Mascarpone Recipe ready for later enjoyment, freeze in a shallow, airtight container. Allow it to firm up for at least 6 hours before serving for the perfect scoopable consistency.

Reheating

Since ice cream is best enjoyed cold, it doesn’t require reheating. If it becomes too hard after extended freezing, simply let it sit at room temperature for a few minutes to soften before scooping—and it will be just as delightful.

FAQs

Can I use a different citrus fruit instead of tangerines?

Absolutely! Oranges, mandarins, or even blood oranges can be substituted, but keep in mind the unique flavor profiles; tangerines offer a sweet and slightly floral brightness that’s especially delightful in this recipe.

Do I really need mascarpone, or can I substitute something else?

Mascarpone is key for the creamy, rich texture here. You could try cream cheese or heavy cream, but mascarpone’s mild sweetness and softness make a noticeable difference in the final texture and flavor.

Is there a way to make this recipe without an ice cream machine?

Yes! After chilling the mixture, pour it into a shallow container and freeze, stirring vigorously every 30 minutes for about 2–3 hours to break up ice crystals. This manual method mimics the churning process and produces a creamy result.

How long will this ice cream keep in the freezer?

For best flavor and texture, enjoy within 1-2 weeks. Beyond that, it might develop ice crystals and lose some of its creamy charm.

Can I prepare the custard base ahead of time?

Definitely! You can make the custard base a day ahead, cool it completely, then cover and refrigerate. Add the tangerine juice, mascarpone, and diced fruit just before churning for peak freshness.

Final Thoughts

Making the Creamsicle Tangerine Ice Cream with Mascarpone Recipe is like capturing the sunny spirit of citrus and creamy indulgence in one delightful dessert. Once you try this recipe, you’ll understand why it’s such a beloved treat that brings joy to every spoonful. I can’t wait for you to experience the magic of homemade ice cream with a twist—trust me, it’s absolutely worth every step!