400 g of tangerines
200 ml of cream 33%
150 g of sugar
70 ml of water
1.In the ladle, combine the yolk, sugar and water. Put on the fire, cook for 5 minutes over low heat, stirring constantly. Remove from ony, cool.
2.Iz mandarins to remove the flesh. Grind it in a blender and wipe through a sieve.
3. Cream whisk until firm peaks.
4.Connect the cream, tangerine puree and cooled egg-sugar mass. Mix well with a mixer. Pour the mass into a container, close the lid and put it in the freezer for 4 hours. Give every 40 minutes and mix the ice cream with a mixer.