Blood Orange Ice Cream
Creamy homemade custard based blood orange ice cream. A fun frozen treat!
So, did you watch the game? The end was intense! I won’t get into the poor sportsmanship… if you saw it, you know what I mean. Pathetic. Did you have a favorite commercial? I thought many were well done and memorable while others fell short. That’s an enormous amount of wasted money for a failed commercial. But hey, at least it’s not my money wasted. Loved the halftime show. It’s the first in a long time I’ve really enjoyed. The stage was amazing and so glad she wasn’t lip syncing like so many others did in previous years. It all seemed very Hunger Games-esque. Apparently I’m not the only one that noticed that.
In other news… snow. More. Snow. Apparently another foot plus hitting us today, as if we needed more after last week’s blizzard. Is it Spring yet? I’ll be saying that for the next few months. Just giving you a heads-up. I’ll try not to complain too much, but a point will hit when enough is enough… that really should’ve been last week.
Also, I’m seriously late to the game but I started watching Parenthood last week. It took me long enough, but now I’m already glued and binge watching. It’s easy to do when there are no commercials to skip through. No spoilers please.
It might be kind of odd that I’m sharing an ice cream recipe the day we’re being slammed by more snow but… ice cream is a year round treat and I wanted to share this while you could still find blood oranges in store. This is the first year I’ve seen any at my local store so I grabbed them while I could. I’m not really sure how long they’ll stick around, but it was a fun treat while I had the chance to enjoy them!
Sweet. Bright. Tasty. Just like this creamy ice cream.
I’m a huge sherbet fan, but I’ve found that homemade versions are often much harder than the varieties you’ll buy or find at local ice cream stands. So, I made a creamy blood orange ice cream instead. The same smooth flavorful frozen treat you expect of sherbet, but with a homemade custard base for perfectly creamy result.
An easy, creamy custard based blood orange ice cream, bursting with flavor! And yes, the chocolate sprinkles are completely necessary!
Blood Orange Ice Cream
- 1 1/2 C whole milk
- 1 1/2 C heavy cream
- 3/4 C granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1 1/2 C blood orange juice, freshly squeezed (roughly 6 oranges)
- 5 large egg yolks
- 1 drop Americolor super red, optional
- 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 warm 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.