Blood Orange Ice Cream

Blood Orange Ice Cream might be a good recipe to expand your dessert recipe box. One serving contains 626 calories, 9g of protein, and 42g of fat. For $1.54 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. Summer will be even more special with this recipe. If you have salt, egg yolks, vanilla, and a few other ingredients on hand, you can make it. 104 people found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 24 hours. It is brought to you by Baked by Rachel. With a spoonacular score of 48%, this dish is pretty good. Similar recipes include Old-fashioned Blood Orange Ice Cream, Mango-Lemongrass Ice Cream and Blood Orange Sorbet, and Blood Orange Cardamom Cake With Mint Fetan Ice Cream.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 1425 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Add 1/2 cup heavy cream and vanilla to a large bowl with a mesh strainer set on top. Set aside. Add milk, remaining 1 cup heavy cream, sugar and salt to a medium saucepan. Cook, stirring occasionally, over medium-low heat until sugar has dissolved and mixture is steaming. In a small bowl, whisk yolks, continue to whisk while slowly adding worm milk mixture into bowl. Pour egg mixture into saucepan. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula. Pour through mesh strainer into reserved 1/2 cup heavy cream. Stir in freshly squeezed orange juice and optional red food color. Cool to room temperature, cover and refrigerate until thoroughly chilled, roughly 4-6 hours or overnight. Churn according to manufacturer's directions. Transfer ice cream to a freezer safe container, freeze until firm.

 

Step by step:

1. Add 1/2 cup heavy cream and vanilla to a large bowl with a mesh strainer set on top. Set aside.

2. Add milk, remaining 1 cup heavy cream, sugar and salt to a medium saucepan. Cook, stirring occasionally, over medium-low heat until sugar has dissolved and mixture is steaming. In a small bowl, whisk yolks, continue to whisk while slowly adding worm milk mixture into bowl.

3. Pour egg mixture into saucepan. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula.

4. Pour through mesh strainer into reserved 1/2 cup heavy cream. Stir in freshly squeezed orange juice and optional red food color. Cool to room temperature, cover and refrigerate until thoroughly chilled, roughly 4-6 hours or overnight. Churn according to manufacturer's directions.

5. Transfer ice cream to a freezer safe container, freeze until firm.

Nutrition Information:

covered percent of daily need