Blood Orange Ice Cream
User Reviews
3.8
Blood Orange Ice Cream
Description
This ice cream recipe uses cold heavy cream, milk, and sugar stirred until sugar dissolves, providing a creamy base. Fresh blood orange juice combined with lemon juice adds a tangy citrus flavor and natural acidity, balancing the sweetness. Orange extract and optional food coloring can boost aroma and visual appeal.
The mixture is processed in an ice cream machine, which aerates and freezes it to a soft, smooth texture. Transferring the churned ice cream to a pan and freezing further firms it for serving.
The result is a refreshing, citrus-flavored ice cream with a gentle tang characteristic of blood oranges. It's suited to be served as a light dessert or alongside complementary pastries.
Ingredients
- 1 1/2 cups heavy cream cold
- 1/2 cup milk cold
- 1/2 cup sugar I used Baker's, or superfine sugar, but regular sugar is ok
- lemon juice of 1
- blood orange juice from approximately 2 blood oranges
- orange extract optional, dash
- Food Coloring optional, a drop or two
Instructions
- Stir together the cream, milk, and sugar until the sugar is completely dissolved.
- Put the lemon juice into a measuring cup and add the blood orange juice until it measures 1/2 cup
- Add the juice to the cream mixture, along with the extract and food coloring, if using. I used a very small drop of yellow, orange, and pink to emphasize the color of mine.
- Pour into the chilled bowl of your ice cream machine and process according to the machine's directions.
- Spread the soft ice cream into a loaf sized pan and freeze for a couple of hours or longer, until firm.