Mandarin Ice Cream!

First post! Long time lurker and I have to say thank you to this community, you're all really inspiring! Before making any flavor I always check here – this post was really helpful when making this ice cream. Also I have a habit of ditching a hobby just to come back years later completely clueless, so I have an ice cream journal, that's why the recipe's so detailed lol

• 7-9 mandarins
• 160 g milk
• 240 g cream
• 4 egg yolks
• 20 g skim milk powder
• 60 g egg yolk (about 4 eggs)
• 100 g sugar
• 5 g vanilla infused vodka
• 1 g salt

Preparation

1. Chill the ice cream maker bowl for 24h.
2. With a vegetable peeler, peel the mandarins, being careful to leave the pith behind. I just peeled until I had 100 g of peel.
3. Cover these with 50 g of sugar, muddle and leave at room temperature for 8 hours.
4. Peel the pith off of the mandarins and juice. I don’t have a juicer, so I quickly blitzed them in the blender with a tbsp of water and strained. I got 350 g of juice.
5. Heat the juice on medium low with the remaining 50 g of sugar and reduce until thick (syrup weighs 150 g grams). Takes me like 3 hours.
6. Mix in cream, milk and the oleo saccharum (sugary peels) and heat until simmering.
7. Whisk yolks and milk powder, temper with a cup of hot cream and place everything back on the heat to reach 77C.
8. Take off the heat, mix in vodka and salt and strain.
9. Chill in the fridge for 12 hours.
10. Leave the mixture to churn in the ice cream maker for 20 minutes.
11. When done, transfer ice cream to a container and freeze until desired texture.