It’s January, the middle of winter. What better time for a Clementine? Those bright, succulent fruits that peel effortlessly with a satisfying rip and send aromatic bursts of citrus into the air. Those delicious, juicy pieces that fall apart perfectly and melt on your tongue with the warmth of the sun. We’ve captured all the goodness of these little wonders by doing everything possible to not mess with these tiny, spherical, natural wonders. Whole Clementines are slow-cooked and soaked for days in a sugary syrup, then sliced thin and folded gently into smooth, rich vanilla ice cream. Savor the taste of sunshine, one bite at a time.