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Recipe of the month

Rippled Mandarin Curd Ice-cream

Summer and ice cream go together like … well, summer and ice cream. Add Encore Mandarins into the mix and you’ve got the recipe for a delicious hot day treat. This Rippled Mandarin Curd Ice Cream is delicious with a capital D, so give it a go, you don’t even need a ice cream maker.



6 mandarins
6 egg yolks
3/4 cup caster sugar
80g unsalted butter, chopped
1 litre vanilla ice-cream


Step 1
Finely grate 1 tablespoon of rind from mandarins, then juice them to get 1/3 cup mandarin juice.

Step 2
Whisk the egg yolks and sugar in a small saucepan until combined. Add the butter, mandarin rind and mandarin juice. Stir over medium-high heat for about 8 mins or until mixture thickens and first bubbles appear. Remove from heat immediately and stir for 30 secs to release heat. Pour half into a sterilised jar and seal. Spoon remaining curd into a bowl. Cover with plastic wrap, touching surface of curd, and place in the fridge until cold.

Step 3
Remove the ice-cream from freezer and set aside for 5 mins to soften slightly. Add scoops of ice-cream alternating with dollops of mandarin curd to a 1.5L freezerproof dish. Create swirls with a butter knife. Cover with plastic wrap and press down to level and remove any gaps. Freeze for 3 hrs or until firm. Serve in cones or with biscuits.