Clementine ice cream
I made this clementine cake a while back, and very much appreciated the fact that it uses the entire fruit. I found a good deal on clementines today, and was thinking of trying to do something similar with ice cream or sherbet or even sorbet!
I'm fairly confident with sorbets - some sugar, water until it's the right consistency, and you're just about done. I'm not so sure about an ice cream, though; I know acid and milk can cause problems, and the high water content of boiled pureed clementines sounds like it could turn creamy to icy.
I don't want to directly ask for a recipe or anything - not that I expect there to be any use-the-whole-orange recipes out there anyway - but I would love some advice about starting points. What kind of recipe would you use as a base for a clementine ice cream or sherbet, using the whole fruit? Or am I over-worrying, and I can just swap orange juice/zest for clementines in an orange sherbet recipe, or add clementines to a plain ice cream base, and get away with it with minimal modification?
Best Answer
I would probably go the sherbet route. I think it would be more forgiving for you with the juice. You don't really see that much citrus ice cream. I think the juice coming from it would just be icy as you said.
Also, you could probably use the zest just fine, but I don't think the rest of the peel will work well.
I would start off by looking at an orange sherbet recipe and go from there.
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Answer 2
I did end up making a sherbet, but I did use the entire peels, as used in the clementine cake. With a decent amount of sugar, some dairy, and some lemon juice, it made a very nice bitter orange sherbet. I didn't really use a recipe; I just added milk and cream until it seemed the right consistency, sugar until it seemed sweet enough, and lemon juice until it was slightly tart. (I did consider starting with a recipe, but I realized that the paste made from the whole clementines was so much of the volume that all the quantities would be too far off to be of much use.)
As long as you aren't averse to some bitter flavor, there's nothing wrong with using the entire peels. They're not like normal orange peels - they're much thinner, so there's a lot less of the white part. All of my non-picky friends who tried it loved it. I wouldn't do it with a more bitter-peeled orange variety, though.
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