Mandarin Ice-Cream

Take the four larger and mandarins with a sharp knife remove the upper cap, which will keep aside.

From each well dug the Mandarin pulp, with the help of a spoon, trying not to spoil the skin that serves as a Cup.

Pass through a sieve the pulp obtained and collect the juice into a bowl.

Squeeze the other two mandarins and filtered all the juice, so that it is completely free of debris.

Put the sugar in a saucepan and add a glass of water and three to four tablespoons of liqueur.

Put the pan on the heat and cook at low heat until it begins a slight boil.

Remove the sugar syrup from heat and allow to cool.

Put the yolks in a bowl, join, wire to wire, warm syrup and sbatteteli with the electric mixer to whip the eggs to foam.

Transfer the mixture into a saucepan and cook in a double boiler, taking care to maintain very low flame, so that the water just reaches a boil.

Remove the custard from the heat as soon as it starts to thicken and continue to stir until it is completely cold.

Thick snow mounted the cream and pour the cream together with the juice of mandarins and the remaining liquor.

Pour the mixture into a container from the freezer and let it cool until it is moderately strong.

At the same time put in the freezer also the four trays of tangerine peel and the blanking plugs removed earlier.

When the ice cream will be solidified enough pull it off from the freezer and fill the jars to the brim.

Cover the mandarins with their blanking plugs and put them back into the freezer, lasciandoveli for other 30 minutes.

Serve immediately.