Tangerine Curd Ice Cream with Marshmallow Meringues Recipe

In a medium saucepan, whisk together tangerine juice, tangerine zest, egg yolks, and sugar. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon.

Remove from heat and strain the curd into a bowl. Let it cool completely.

In a separate bowl, whip the heavy cream until stiff peaks form. Fold in the cooled tangerine curd, milk, and vanilla extract.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze for at least 4 hours, or until firm.

For the marshmallow meringues, preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.

In a large bowl, beat egg whites and cream of tartar until frothy. Gradually add sugar, beating until stiff peaks form.

Spoon the meringue mixture into a piping bag fitted with a star tip. Pipe small meringue kisses onto the prepared baking sheet.

Bake for 1 hour, or until the meringues are crisp and dry. Let them cool completely.

Serve scoops of the tangerine curd ice cream with a few marshmallow meringues on top.

Enjoy!