Friday, 2 September 2016

Sumo Mandarin Ice Cream

Spring has sprung! The weather is getting warmer and I'm ready to make some seriously delicious ice cream. I was delighted to see these Sumo Mandarins back on the supermarket shelves. They're just perfect for the ice cream I had in mind, but what are Sumo Mandarins I hear you ask. These mandarin-orange hybrids originated in Japan a few decades ago and are now locally grown in Australia. They are huge, seedless, sweet, juicy and are most abundant in July through September. 
I love how that sweet citrusy flavour of the mandarin infuses with the cold creaminess 
of the ice cream. Yum!  
2 + 4 Sumo oranges
3 tbsp sugar
500ml vanilla ice cream
2 tbsp orange liqueur
1/2 cup mini marshmallows
* Leave ice cream in room temperature for 15 minutes or until softened.
* Zest 2 oranges and juice them. Combine the juice and sugar in a pan and cook over medium heat, stirring until sugar has melted. Continue simmering until liquid has reduced and you'll get this lovely thin syrup. Add the zest and mix. Remove from the heat and let it cool. 

* Add the orange liqueur to the ice cream and mix well. Fold through the syrup and marshmallows. 
* Scoop out the remaining pulp from 4 of the oranges to create bowls. Divide ice cream into orange bowls and place them in freezer until completely frozen. 
*  Before serving, let them sit at room temperature for 5-10 minutes.

It gives a very subtle and refreshing flavour to the ice cream

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