Title: Tangerine Buttermilk Ice Cream
Categories: Icecream Fruit Alcohol
Yield: 1 Quart
| 1 | c | Tangerine juice (about 1 1/2 lbs. before juicing) |
| 1 | c | Buttermilk |
| 1 1/2 | c | Half-and-half |
| 1/3 | c | Sugar |
| 1 | tb | Lemon juice |
| 2 | tb | Triple Sec, OR orange-flavor liqueur |
| 1 | ds | Salt |
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
manufacturer's insturctions for freezing.
It was suggested just above the recipe that this is good with Raspberry
Sherbet.