a thin, creamy sauce with roasted red pepper puree as the foundation. Although tortellini or ravioli appear to pair best, it is fantastic on all types of pasta. Although the preparation takes a while, the end result is absolutely worthwhile. Good at freezing. In fact, the flavor might even get a bit better.
| Prep Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 32 |
| Yield: | 32 servings |
Ingredients
- 2 pints kumquats, halved and seeded
- 5 cups milk
- 4 cups heavy whipping cream
- 3 cups sugar
- 2 tablespoons lemon juice
Instructions
- Puree kumquats in a food processor until smooth; transfer to a large bowl. Stir milk, cream, sugar, and lemon juice into kumquat puree.
- Pour kumquat mixture into ice cream machine and freeze according to manufacturer’s instructions.
- This recipe is for a machine that can hold 4 quarts of ice cream.
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 29 mg |
| Sugars | 22 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I added orange juice, orange zest, and lemon zest. This was a good recipe and I would probably make it again.
We are recent transplants to Florida and someone gave us a bag of kumquats. I looked up recipe ideas and found this one. We enjoyed it very much! I made it following the instructions given and it was orangey and yummy. I discarded the insides and used the peels as directed, mincing them as much as I could in a small food processor and then in my blender. The ice cream had small bits of peel, reminding me of the texture of coconut. I’m only giving four stars for that reason (perhaps an extra good blender like a vitamix would work to get a completely smooth paste). I would make again!