Calamondin and Honey Ice Cream (#3)

27 03 2012

Mystery ingredient of the week: Calamondin oranges

It’s harvest time in my boss’s office.  You will recall last week, my boss gave me a Meyer lemon off one of the plants in his office, which made its way into a batch of Meyer Lemon Ice Cream.  This week, I found a number of Calamondin oranges on my desk, also from one of his plants.  I feel like I’m on an episode of Chopped: here’s your mystery ingredient… now go!  Make some ice cream!

Calamondins are new to me.  Also known as Calamansi or Kalamansi, they are a small citrus fruit reminiscent of kumquats.  They have a thin edible rind, puckering bite, and are quite intense in flavour.  The fruit is indigenous to the Phillippines, where it is used in cooking as a flavouring, marinade, or condiment.  It is also often mixed with honey and served over ice as a refreshing drink — perfect inspiration for an ice cream recipe.

Using honey (rather than sugar) made for a lusciously smooth and scoopable ice cream — I will definitely try to incorporate honey into more of my ice cream recipes.  The flavour of the Calmondins was apparent, but not overwhelming.  If you can’t find Calamondin oranges, kumquats could probably be substituted with similar results.

Calamondin & Honey Ice Cream  (Makes about 1 quart)

For the Calamondin syrup:

2/3 cup water
1/3 cup mild honey
1/2 cup finely chopped Calamondin oranges, plus their juice

For the ice cream:

2 eggs
1/3 cup mild honey
Pinch sea salt
2 cups half-and-half cream
1 cup whipping cream

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