Blood Orange Ice Cream
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5 mediumblood oranges, juiced
1/2 mediumnavel orange, juiced
2 c35% heavy cream
1/4 cmilk (any except skim milk)
3/4 cgranulated sugar
1 pinchground himalayan sea salt
4 largefree-run egg yolks
2 tspcointreau (substitute grand marnier)
How to Make Blood Orange Ice Cream
- Juice oranges so the volume reaches 1 ¼ cups of liquid; set aside. In a medium saucepan over medium heat, combine cream, milk, sugar and salt. Stir until sugar is completely dissolved.
- In a small bowl, whisk egg yolks until light and pale. Temper the eggs by pouring very slowly about ¼ cup of hot milk mixture, whisk continuously. Pour egg mixture into the saucepan and whisk until very well blended. Reduce heat to medium-low and cook for about 5 minutes, stirring continuously and making sure the mixture DOESN’T boil.
- Remove from heat and let it cool at room temperature. About 30 minutes, add orange juice add Cointreau if using. Stir, transfer to a large measuring cup and let it sit for another 15 minutes before covering with plastic wrap and transferring to the refrigerator overnight.
- Transfer to an ice cream maker and churn according to the manufacturers’ directions, about 20 minutes. Spoon ice cream into container and transfer to the freezer for at least 4 hours.