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Blood Orange Ice Cream

Creamy homemade custard based blood orange ice cream.
Prep Time15 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Ice cream
Servings: 4 plus


  • 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.


Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel