The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Satsuma Dreamsicle Ice Cream

Advertisement

Ingredients

Ice Cream Base

3½ cups sweetened condensed milk

3 cups evaporated milk

2 cups heavy cream

2 cups satsuma juice

¼ teaspoon almond extract

Salt to taste (approximately 1 tablespoon)

Satsuma Swirl (recipe follows)

Satsuma Swirl

7-8 satsumas, peeled

⅓ cup water

¾ cup granulated sugar

Directions

Ice Cream Base

  1. Whisk all ingredients except Satsuma Swirl to combine, then refrigerate for at least 2 hours.
  2. Place ice cream base in ice cream maker and follow manufacturer’s instructions.
  3. When mixture is finished freezing, place one third of mixture in freezer safe container and add layer of swirl, add another third of mixture and more swirl, until container is filled.
  4. Cover and place in freezer for 2 hours.

Satsuma Swirl  

  1. Place satsumas in blender and purée to fine pulp, about 20 seconds.
  2. Pour orange purée and water into small pan and bring to boil. Once mixture is bubbling, add sugar and stir well. Reduce heat and simmer until reduced by half, about 30 to 45 minutes. Stir occasionally. Remove from heat and cool completely.
Print Recipe