Tangerine-Galliano Ice Cream

Recipe from Sophisticated Entertaining by Jeanne Benedict. Here's the way to make ice cream without the ice cream maker. I have never gotten around to purchasing the machine as I rarely have ice cream, and it is reasonably easy to prepare without the device. Ice cream is basically frozen custard and this outstanding treat is flavored with tangerine and Galliano liqueur.

Ingredients

• 1 1/2 cups heavy cream
• 1 cup milk
• 3/4 cups sugar
• 1 tablespoon tangerine zest
• 1/8 teaspoon salt
• 6 large egg yolks
• 1/2 cup fresh tangerine juice
• 2 tablespoons Galliano liqueur

Directions

• Combine cream, milk, sugar, zest, and salt in a heavy saucepan. Cook, stirring occasionally, over low heat until mixture just boils, about 10 minutes.
• Meanwhile, whisk egg yolks in a large bowl until thickened. Remove cream from heat and slowly pour hot cream into yolks while vigorously whisking.
• Pour mixture back into pan and cook over low heat, whisking constantly, until mixture thickens slightly, about 5 - 7 minutes. Do not allow mixture to boil or it will curdle.
• Pour mixture into a large clean bowl and stir in tangerine juice and Galliano. Cool completely at room temperature, stirring occasionally. Pour mixture into a 9x13 metal baking dish and freeze covered until firm.
• Transfer frozen mixture to food processor and process until smooth. Return to metal baking dish and freeze until just firm. Spoon mixture into airtight container and store in freezer until ready to serve.

  Makes about 2 1/2 cups