Always check the labels of the products you use.
Method
- 1
Zest. Finely grate the zest of two tangerines into the small pan.
- 2
Juice. Squeeze all the tangerines, picking out the pips, to make about 360 ml.
- 3
Warm. Add the juice, sugar, corn syrup and salt to the zest and warm just to body temperature, stirring, until the sugar has dissolved.
- 4
Chill. Refrigerate until cold, at least 2 h, then strain out the zest.
- 5
Churn. Pour the juice into the machine with the cold cream and churn for 20-25 min until creamy.
- 6
Freeze. Freeze for 1 h before serving; small spoons make it last longer.
Storage
Keep covered with baking paper on the surface in the freezer for up to 1 week. Soften for 5-10 min before scooping.
EU nutrition claims
- Low salt: 0.25 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 158 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
39.9 g per serving
79.8 % of the 50 g daily maximum · 159.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- fine grater
- citrus juicer
- small saucepan
- fine sieve
- freezer container with lid
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 260 kcal |
| Protein | 1.3 g |
| Carbohydrate | 40.9 g |
| of which sugars | 40.7 g |
| of which free sugars | 39.9 g |
| Fat | 11 g |
| of which saturates | 6.9 g |
| Fibre | 0.2 g |
| Salt | 0.4 g |
Protein per 100 kcal
0.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
