Blood Orange Ice Cream Recipe
- Prep time: 3 hours
- Cook time: 15 min
- Ready in: 3 hours 15 min
- Yields: 2 quarts of ice cream
Blood oranges get their name from how dark and juice they are. The inside of the orange od ruby red and they are extremely juicy. The flavor is very sweet and taste a little bit like a fruit punch flavored orange juice.
They are not very easy to get a hold of where I live. I have only gotten them twice: Once about ten years ago at Whole Foods (and they were huge oranges; about the size of grapefruits) and just last week at Nob Hill (and they were to size of limes).
I had originally intended to make a lemon lime ice but once I saw these tasty blood oranges, I had to make some blood orange ice.
This fruity ice cream is wonderful on a hot summer day or just for a wonder treat.
Blood orange flavoring:
- 6-8 medium blood oranges; enough to juice 1 ½ cups of blood orange juice
- 1 teaspoon of pure vanilla extract
- ¼ cup of heavy whipping cream
- ¼ cup of granulated white sugar
Ice cream custard:
- ¾ cup of heavy whipping cream
- 1 cup of granulated white sugar
- 1/8 teaspoon (a pinch) of salt
- 6 egg yolks
Ice cream churning cream:
- 2 cups of heavy whipping cream
- Ice cream maker machine
- A fruit juicer
- A whisk
- A mesh strainer
- A 4-cup glass measuring glass
- A small mixing bowl
- Medium sauce pot
Blood orange flavoring:
- Juice the blood oranges until you have 1 cup to 1 ½ cups of fresh squeezed blood orange juice.
- Pour the juice through a mesh strainer to remove any seeds and / or pulp.
- In a small mixing bowl combine the blood orange juice, the pure vanilla extract, ¼ cup of white sugar, and ¼ cup of heavy whipping cream.
- Whisk it all together and then cover with tin foil and refrigerate while you make the custard.
- In a medium sauce pot, over medium heat combine and whisk together the pinch of salt, the ¾ cup of white sugar and the 1 cup of heavy whipping cream.
- Heat the mixture until it is hot, but not bowling.
- In a small bowl put the 6 egg yolks and pour half of the heated cream and sugar mixture.
- Whisk the yolks and cream together and then pour the mixture back into the medium sauce pot.
- Continue heating and whisking the egg yolk and heavy cream and sugar together until you have a thick gravy-like consistency (be careful, it is easy to overcook / heat this and get a soggy scrambled eggs thing).
- Strain the custard through the mesh strainer into the 4-cup measure glass.
- Take some plastic wrap and cover the custard completely, making sure to press the plastic right down onto of the custard—this will keep a skin from forming on the top while it cools.
- Refrigerate the custard, along with the blood orange flavoring for 2 hours.
Ice cream churning:
- After the 2 hours of chilling time of up, remove the custard and the blood orange flavoring.
- In the 4-cup measuring glass pour the blood orange flavoring and the 2 cups of heavy whipping cream.
- Whisk the three ingredients (custard, cream and flavoring) together very well, until they are fully combined.
- Pour the ice cream / custard mixture into the ice cream maker / machine and churn according the machines directions – I go for about 30 minutes for this type of ice cream.
- When the ice is fully churned, scoop it out of the machine and store in a freezer safe container with a lid for at least 24 hours before serving.