Blood Orange Ice Cream

This is about the time of year some of us crave just a hint of summer. Living in Southern California, I am lucky enough to have amazing weather almost all the time. Even then, the short days and lack of summer produce wear on me. I needed a hint of summer.

Sweet Disposition – The Temper Trap

I know I’ve said it before and I’ll say it many more times, if you live in San Diego, you have to go check out Specialty Produce. Specifically their Farmer’s Market refrigerator, it is produce heaven. Seasonal, fresh, gorgeous, and affordable produce in one place. I went in search of something that would be perfect for a seasonal ice cream recipe, thinking grapefruit or oranges. I found (thanks to the amazing staff at SP) the most beautiful blood oranges. I am so excited to share this recipe with you!

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Blood Orange Ice Cream – makes about a pint, so feel free to double it

You’ll need:

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1 vanilla bean, split open
  • pinch of salt
  • zest from one blood orange
  • 4 egg yolks
  • 1/2-3/4 cup blood orange juice (about 6 oranges)

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Combine the milk, cream, 1/4 cup sugar, vanilla bean, salt, and zest in a saucepan.

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Bring to a boil and remove from heat.

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Whisk egg yolks and remaining sugar until pale yellow.

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Whisking constantly, slowly add warm cream mixture to eggs. Once combined, pour mixture into the saucepan and cook over moderate, stirring constantly, until mixture coats the back of a spoon.

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Remove from heat, strain mixture through a fine mesh sieve into a bowl. Refrigerate for at least two hours (this is a very important step that I ALWAYS recommend when making ice cream). The colder, the better.

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Pour mixture into an ice cream maker. Once mixing, add blood orange juice. Continue per ice cream maker manufacturer instructions.

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When finished in ice cream maker, be sure to store ice cream in a separate container (do NOT use ice cream maker bowl). I use a food service quart container, with a top, from Smart & Final (I recommend buying a few of these, they are great for storing ice cream, soup, etc.).

After freezing for a few hours, scoop and enjoy!

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The blood orange juice gave the ice cream the most gorgeous color (there was no artificial coloring added). The flavor is heavenly. I recommend making this for your valentine. Home-made ice cream is a true testament of love and this would be perfect!

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Shopping notes: Blood oranges purchased from Specialty Produce. Milk, cream & eggs from Trader Joe’s.

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11 thoughts on “Blood Orange Ice Cream

  1. I love how you take pictures at every step in the process. It is so helpful when you’re trying a new recipe to have something to reference. Your photos are lovely…you should be a food stylist/photographer!

  2. I’m the lucky recipient of a part of the batch of the blood orange ice cream. After my first reasonable serving all I can think of is going back for more. Just so delicious….and so pretty. Imagine a Dreamsicle getting a complete make-over and appearing far more sophisticated and elegant at the “reveal”. Make this!!!!

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