Calamondin Ice Cream!
It’s our most requested Calamondin Recipe and here it is:
- 6-10 tops (candied peel), to taste, chopped fine.
- 3-4 Tablespoons of Calamondin Coulis
- 1 pint Vanilla ice cream, softened for mixing
- Combine all ingredients. Refreeze about an hour.
The flavors are even better when made a few days ahead. Serve with Calamondin Cake or let the lusciousness sing for itself.