Fresh from the Freezer

  As a kid, did you ever get gummy bears on top of your ice cream from an ice cream parlor, and the gummy bears froze into tooth-breakingly hard rocks? That doesn’t happen with candied citrus peel. When I eat citrus fruit, whether it’s an orange, tangerine, mandarin, lemon, lime, pomelo, or grapefruit, I always try to save the peel. I wash it, pile it all up in a big Ziploc bag, and store it in the freezer until I’m ready to make a big batch of candied citrus peel. I love making this recipe by Ask the Food Geek . I like to make a big batch of all the citrus peels I have, but you can separate them by flavor if you prefer. For the uninitiated, candied citrus peel is exactly what it sounds like: the peel of a citrus fruit that has had the bitterness boiled out of it, been cooked down in sugar syrup until it’s super sticky, then gotten rolled in sugar (and sometimes dipped in chocolate). They are divine all on their own, but they also make an excellent addition to ice cream. Candie...