Tango Tangerine Sherbet

I have made ice cream many different ways, the freezer method decades ago, a baggie method, my quick blender to ice cream maker method and this whole fruit method. I made a jackfruit ice cream this way a couple of years ago with frozen fruit which turned out like a “soft serve” ice cream. This one did too, but further freezing it in popsicle molds solved the problem of trying to scoop it out to eat it when it freezes rock hard. My other sherbet recipe took a little more work juicing the oranges too, so I went for the whole fruit idea again, which I know is helpful to those who don’t have ice cream makers.

Start by peeling tangerines, about six of them, and pull the sections apart, measuring four cups worth. Be sure to remove any seeds Freeze these sections for five to six hours or overnight.

When it is time to make the sherbet put the tangerine sections in the blender, add a half cup of cream, a cup of sugar and 1 tablespoon of vanilla extract and blend very well, scraping down the sides. This is wonderful fresh. I froze some of the leftovers in popsicle mold so I wouldn’t have to wait for them the ice cream to soften when I wanted some more. If you freeze it, it is best to defrost it in the refrigerator for an hour so it keeps it’s firm, but soft texture for scooping.