Lebanese Mandarin Orange Frozen Yogurt Recipe
Orange ice cream is good on its own, but this frozen yogurt, although difficult to make due to the need to juice small Mandarin oranges, producers an even sweeter and tastier equivalent. With the richness of cream cheese but still having the tartness of yogurt, combined with the brilliant tang of mandarin oranges, it makes for an excellent frozen yogurt which can serve as a refreshing dessert on any summer day. Or, for those unable to stand the temptation of avoiding it, as a dessert for even the coldest days of winter : it is irresistible regardless of the season, and even in cold days it provides a welcome feeling of summer with the blissful taste of the mandarin oranges.
This recipe is adopted from Rose Water and Orange Blossoms by Maureen Abood. It is an excellent book with a remarkable variety of good recipes which I recommended heavily.
- ~20 mandarin oranges
- 1 cup sugar
- 2 tablespoons corn syrup, (replace with sugar if necessary)
- 8 oz cream cheese
- 2 cups plain yogurt
- 1/2 cup heavy cream
- 1 lemon, (juice and zest)
- Juice the mandarin oranges by cutting them into two spheres, with the top and bottom hemispheres of the original orange both separated. In my experience this produces a greater amount of juice. Production should be equivalent to around 2 1/4 cups of mandarin juice.
- Place 1 1/2 cups of this mandarin juice, along with 1 cup sugar, and 2 tablespoons corn syrup, into a saucepan. Bring to a boil over high heat and boil 1 minute, then remove from heat.
- Combine together the lemon zest, juice of 1 lemon, and the remaining 3/4 cups of mandarin orange juice in a large, heatproof bowl. Add into it the boiled juice from the flame, and mix together. Allow to rest to cool, then place into the refrigerator to cool for around an hour.
- Combine together the cream cheese and the plain yogurt, and whisk together to remove clumps. Then add in the 1/2 cup heavy cream, and whisk again to ensure a good smoothness. Allow to rest for a few minutes on the counter, then place into the refrigerator to cool for an hour.
- Take out the two bowls. Add a modest amount of the juice into the cream mixture, then combine the cream with the juice in its large bowl, and beat with an electric blender until it is smoothly combined. Add 1 tablespoon of orange blossom extract if you have it.
- Pour the mixture into your appropriate ice cream maker and proceed according to instructions. Freeze afterwards for at least 12 hours.
© 2018 Ryan Thomas