Caramelized Honey and Tangerine Frozen Yogurt
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Happy Friday from me and all of my citrus! I’ve mentioned it a few times on my Instagram, but we have a lemon tree at our new house! What is cuter than a little backyard tree brimming with bright yellow lemons? Absolutely nothing, which is basically why we bought this house. That and my big kitchen island. Anyway, when we moved in about 3 weeks ago, a billion lemons were fruiting on the tree, but we weren’t sure how long they’d been there since the house had been vacant and the tree had been a bit neglected. The juice of the lemons is sweet and floral and wonderful, but the zest tastes like soap. So this week, we picked all of the best lemons from the branches and then pruned them all back so that come spring, we will have cute little lemon tree blossoms, hopefully followed by fresh fruit. I can’t wait!
That all being said, I currently have four bowls of lemons sitting on my counter and I’m working on trying to figure out what to do with all them before they get soft. It’s a very serious task. And on top of all of that, my cousin came to visit last week and brought me bags of tangerines and sour oranges so I’m currently swimming in citrus AND I LOVE IT!
Last week we made grapefruit bundt cakes, this week we have tangerine fro-yo, and I’m working on a fun, boozy sour orange recipe. You’re going to be getting a whole bunch of citrus recipes whether you like it or not. ;) but I hope you like it! This tangerine frozen yogurt is so good and so simple. I took a bunch of my beautiful, vibrant tangerines and turned them into tangerine jam. (This recipe makes more tangerine jam than you need for the frozen yogurt, but I highly, highly, highly recommend baking some sourdough and slathering your warm bread with butter and tangerine jam.) The jam is then swirled into whipped heavy cream and greek yogurt and caramelized honey is folded in. The whole thing takes an overnight freeze and then we cut to you, sitting on a porch in the sun, eating frozen yogurt. What could be better?
In practical notes, you can 100% make this recipe with any citrus fruit, or honestly, any fruit you want. If you decide to use another non-citrus fruit, here are some very technical instructions- pop about 12 oz of fruit in a pot with some sugar (about 1/2 of the fruit weight) and a little lemon juice. Simmer until fruit is broken down and slightly thickened and then cool.
Caramelized Honey and Tangerine Frozen Yogurt
Ingredients
- 2.5 lbs (about 10 oz) tangerines
- 1 lb (454 g) granulated sugar
- Juice of one lemon
- 12 oz tangerine jam, recipe included
- 1 cup (227 g) heavy cream
- 1 1/2 cups (340 g) whole milk greek yogurt
- 3/4 cup (255 g) honey
- 1 tbsp unsalted butter
- 1/4 tsp kosher salt
Instructions
- Wash the tangerines and place them (whole) into a large pot. Fill the pot with enough water to submerge the tangerines. Bring to a boil, then reduce heat to a simmer.
- Cook tangerines for 15-20 minutes, until the peels have softened. Drain and cool slightly.
- Quarter the tangerines and remove as many seeds as possible, then return the quartered tangerines to the pot. Add sugar and lemon juice and bring to a simmer over medium heat.
- Cook the jam for about 1 hour, stirring regularly, until the jam has thickened and the peels are very soft. Let cool.
- Transfer jam to a food processor and pulse until peels are broken down and the jam resembles orange marmalade in consistency. Divide between two jars, seal, and refrigerate until you are ready to use.
- Line a 9x5” loaf pan with plastic wrap. Set aside.
- In a large skillet set over medium heat, cook the honey until bubbly, loosened, and very fragrant (about 5 minutes). Stir in the butter and salt, and then remove from heat to cool while you prepare the yogurt.
- In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream until soft peaks form. Add the yogurt and continue to whip until the mixture is homogenous and medium peaks form.
- Use a rubber spatula to gently fold the tangerine jam and 1/2 cup of the caramelized honey into the yogurt. Pour the mixture into the prepared pan, smooth the top with an offset spatula, and then press plastic wrap directly to the top of the yogurt. Wrap tightly and freeze for at least 8 hours, preferably overnight.
- When you are ready to serve, add a dollop of tangerine jam in the bottom of a bowl. Top with frozen yogurt and drizzle with remaining caramelized honey.
Notes:
- You can make this jam with oranges, mandarins, or other citrus fruits. Tangerine skins are very thin and soft so they cook down easily in this jam so keep that in mind when substituting other fruits. Thicker-skinned citrus may need to be peeled.
- You can substitute the whole-milk greek yogurt with whole milk regular yogurt or labneh. Just make sure it's full-fat or whole-milk or your frozen yogurt will be icy.
