Tangerine Buttermilk Ice Cream Recipe
Yield: 1 QuartRecipe by luhu.jp
Ingredients:
1 cup: Tangerine juice, about 1 1/2 lbs. before juicing
1 cup: Buttermilk,
1 1/2 cup: Half-and-half,
1/3 cup: Sugar,
1 tbsp: Lemon juice,
2 tbsp: Triple Sec, OR orange-flavor liqueur
1 dash: Salt,
Directions:
SOURCE; From Your Ice Cream Maker by Coleen and bob Simmons, copyright
1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor.
Combine ingredients in a blender or food processor and blend until
smooth. Cover and chill in the refrigerator until ready to freeze. Blend
for a few seconds before pouring into the ice cream maker. Follow the
manufacturers insturctions for freezing.
It was suggested just above the recipe that this is good with Raspberry
Sherbet.
Source from luhu.jp
1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor.
Combine ingredients in a blender or food processor and blend until
smooth. Cover and chill in the refrigerator until ready to freeze. Blend
for a few seconds before pouring into the ice cream maker. Follow the
manufacturers insturctions for freezing.
It was suggested just above the recipe that this is good with Raspberry
Sherbet.
Source from luhu.jp