Sunday, July 11, 2010

Blood Orange Ice Cream

I planned ahead for this ice cream last winter. Last evening, I raided my last jar of frozen blood orange juice to make a sort of high-end creamsicle ice cream.

You Will Need:

4 large egg yolks
3/4 cup granulated sugar
1 cup heavy cream
1 cup whole milk
1 cup blood orange juice
2 teaspoons vanilla extract

Heat cream and milk until steaming. Beat together egg yolks and sugar until light. Slowly whisk the hot milk into the egg mixture. Return to pan and cook, whisking until it reaches 170 degrees F. Strain into a heat-proof bowl through a fine sieve. Add orange juice and extract. Set in an ice bath until cooled. Freeze in a machine or freezer tray. Makes about 2 pints.

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