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Creamsicle Tangerine Ice Cream with Mascarpone Recipe

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4.2 from 33 reviews

  • Author: Ava
  • Total Time: 6 hours 35 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Creamsicle Ice Cream recipe offers a delightful homemade frozen treat blending fresh tangerine flavor with creamy mascarpone and custard. Enhanced by real tangerine zest, juice, and chunks, it captures the nostalgic essence of a creamy citrus Popsicle in a rich, smooth ice cream form. Perfectly balanced with whole milk, egg yolks, and vanilla, this custard-based ice cream requires chilling and churning to achieve its luscious texture.

Ingredients

Tangerine Preparation

  • 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)

Custard Base

  • 3 cups whole milk
  • 1 tablespoon pure vanilla extract
  • Pinch of salt
  • 4 large egg yolks
  • ½ cup granulated sugar

Add-ins

  • 1 cup Mascarpone cheese (room temperature)

Instructions

  1. Prepare the tangerines: Before starting the ice cream, zest about 3 tangerines to get 2 packed tablespoons of zest. Juice those same tangerines to yield ½ cup of fresh tangerine juice. Dice about 5 additional tangerines to make roughly 2 cups of diced fruit. Set these aside for later use.
  2. Heat milk with zest and vanilla: Pour 3 cups of whole milk into a small saucepan. Add the tangerine zest, 1 tablespoon pure vanilla extract, and a pinch of salt. Heat gently over low to medium heat until tiny bubbles appear at the edges and the milk is very hot but not boiling. Remove from heat and allow to cool slightly.
  3. Whip egg yolks with sugar: In a mixing bowl, combine 4 large egg yolks with ½ cup granulated sugar. Use an electric mixer or whisk vigorously until the mixture becomes thick and pale yellow, reaching the ‘ribbon stage’ where drizzled mixture rests momentarily on the surface before sinking.
  4. Make the custard: Gradually add about one-quarter of the warm milk mixture into the egg yolk mixture while whisking continuously to temper the eggs. Repeat this once more, then pour all combined into the saucepan with the remaining milk. Cook the mixture over low heat, stirring almost constantly with a wooden spoon, until it thickens to coat the back of the spoon, about 6 minutes. Remove promptly to avoid curdling. If curdled, blend immediately to smooth. Let the custard cool for 15 minutes.
  5. Add remaining ingredients and cool: Transfer the slightly cooled custard to a blender. Add the fresh tangerine juice and 1 cup of room temperature Mascarpone cheese. Blend briefly on high until smooth. Pour into a large bowl and fold in the diced tangerines. Let cool for about 2 hours at room temperature, stirring occasionally. Cover tightly and refrigerate for at least 4 hours or preferably overnight.
  6. Churn and freeze: Follow your ice cream machine’s instructions to churn the mixture. You may serve the ice cream soft immediately after churning or freeze it in a container until firm, about 6 hours, for a sturdier texture.

Notes

  • Use seedless tangerines for ease of preparation and better texture.
  • Heating milk gently is key—avoid boiling to prevent burning and scalding aroma loss.
  • The custard should thicken enough to coat the spoon but avoid overheating to prevent curdling.
  • If curdling occurs, blending the custard quickly will restore smoothness.
  • Chilling the custard overnight improves flavor and texture before churning.
  • Adjust sugar slightly if your tangerines are sweeter or tarter.
  • Serving immediately after churning provides a softer ice cream texture; freeze longer for firmness.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/creamsicle-tangerine-ice-cream-with-mascarpone-recipe/