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:

1 1/2C blood orange juice, freshly squeezed (roughly 6 oranges)

5 egg yolks

3/4C granulated sugar

1 1/2C heavy cream

1/4 tsp salt

1 tsp vanilla

1 1/2C whole milk

1 drop Americolor super red, optional

Equipment:

sieve

bowl

sauce pan

whisk

wooden spoon

spatula

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:

Quickview
626k Calories
8g Protein
42g Total Fat
54g Carbs
5% Health Score
Limit These
Calories
626k
31%

Fat
42g
65%

  Saturated Fat
24g
153%

Carbohydrates
54g
18%

  Sugar
50g
56%

Cholesterol
375mg
125%

Sodium
230mg
10%

Alcohol
0.36g
2%

Get Enough Of These
Protein
8g
18%

Vitamin C
47mg
57%

Vitamin A
1970IU
39%

Vitamin B2
0.41mg
24%

Selenium
16µg
24%

Phosphorus
235mg
24%

Vitamin D
3µg
20%

Calcium
201mg
20%

Folate
68µg
17%

Vitamin B12
1µg
17%

Vitamin B5
1mg
14%

Vitamin B1
0.19mg
12%

Potassium
400mg
11%

Vitamin E
1mg
11%

Vitamin B6
0.17mg
9%

Zinc
1mg
7%

Magnesium
26mg
7%

Iron
0.88mg
5%

Copper
0.09mg
5%

Vitamin K
3µg
3%

Vitamin B3
0.5mg
2%

Manganese
0.03mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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