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Ingredients
- 20 chilled clementines (about 1 case, or 3 3/4 pounds), peeled and broken into segments
- 1 cup sugar
- 1/4 teaspoon kosher salt
Method
- In batches, puree clementine segments until smooth, about 30 seconds. Pour puree through a fine mesh strainer, pressing down on solids with a spoon, into a large measuring cup until you have 4 cups of strained juice. Reserve remaining juice for another purpose and rinse out blender. If clementines were not chilled, chill juice in refrigerator for 2 to 3 hours until very cold.
- Combine strained clementine juice and sugar in blender and blend on high speed until sugar is completely dissolved, about 30 seconds. Blend in salt to taste.
- Churn in ice cream maker according to manufacturer's instructions. Serve immediately as soft serve or transfer to an airtight container and chill in freezer for at least 4 hours for a firmer texture.
