Blood Orange Ice Cream Recipe • Bloody Delicious! - Episode #108

In a medium saucepan over medium heat, combine cream, milk, sugar, and a pinch of ground sea salt.

Stir the ingredients until the sugar is completely dissolved.

In a bowl, place 4 egg yolks and whisk until light and well mixed.

Take about 3 to 4 tablespoons of the warm milk mixture and very slowly pour it into the egg yolks while whisking continuously to temper the eggs.

Add the egg mixture to the saucepan, whisking constantly until well blended.

Reduce heat to medium-low and cook for about 5 minutes, stirring often, ensuring the mixture does not boil.

When the mixture coats the back of a wooden spoon, remove the saucepan from the heat and let it cool to room temperature for about 30 minutes.

Add the juice of the blood oranges and navel oranges, totaling 1 cup and 1/4 cup of juice, and whisk.

Optionally, add Cointreau and whisk again before pouring into a large measuring cup.

Let the mixture cool for another 15 minutes, cover with plastic wrap, and transfer to the fridge overnight.

The next day, pour the chilled blood orange mixture into the bowl of an ice cream maker and churn according to the manufacturer's directions until it reaches a soft consistency (about 20 minutes).

Spoon the ice cream into containers and transfer to the freezer for at least 4 hours, preferably overnight, before serving.

Equipment Needed

Spice Level:

Allergens