4cupsfresh mandarin juice(can substitute mango,peach or nectarine)
¾cuphoney
Instructions
In a 2 quart sauce pan over medium heat, combine the juice and honey. Stirring occasionally until they are completely incorporated, about 5 minutes. Remove from heat.
Separate the eggs - reserve the whites for another use.
In a second sauce pan whisk together the condensed milk, heavy cream and vanilla. Place over medium/medium low heat. Set your timer for 10 minutes and whisking continuously, add the eggs one at a time. Continue to cook and whisk. Do not allow it to boil. The mixture will thicken slightly.
At the end of the 10 minutes, add this mixture to the mandarin honey pan and stir to combine. Place in a large bowl, place that bowl over a bowl of ice and refrigerate for one hour.
Add to the ice-cream machine and process according to your machine's directions - mine took about 40 minutes.
Remove from machine, place in a freezer container and freeze until the desired consistency - about 3 hours.