Ingredients
8 large tangerines
1 lemon (juice only)
180 gr sugar
250 ml milk cream
Preparation
- Wash and dry the tangerines. Cut the top part off which will be used as a lid and remove the inside carefully without damaging the peel.
- Mash the pulp, add the lemon juice and sugar. Blend well until the sugar dissolves. Beat the milk cream until its firm and add it to the mix.
- Refrigerate. Once the ice cream begins to harden, fill the tangerine peels and place the top on.
- Refrigerate again until they are served.
You can use this same recipe for making frozen oranges with ice cream without using the milk cream.
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