Name: Blood Orange Ice Cream
Yield: Makes 1 quart
Cuisine: Italy
Ingredients: Grated zest of 4 blood oranges; ¾ cup sugar; 4 cups whipping cream; 2 cups blood orange juice (about 12 oranges); 9 large egg yolks; 1½ teaspoons vanilla extract

Preparation info

Makes
1 quart

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

My first taste of a blood orange was at the covered market across the street from my house in Rome. As a painter I was astounded by their color. As a cook I was delighted by their tart sweet taste. This ice cream has a wonderful pale orange color, less shockingly red than a blood orange sorbet because of the cream.

Ingredients

2 cups blood orange juice (about 12 oranges)
4 cups whipping cream

Method

Heat the juice to boiling in a saucepan and boil until reduced to 1 cup.

Mix the cream, sugar, and the zest of 3 oranges in a saucepan and heat to barely simmering, stirring to dissolve the sugar. Remove from the heat and let stand 10 minutes.

Lightly whisk the egg yolks until completel