Blood Orange Ice Cream Recipes

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BLOOD-ORANGE SORBET



Blood-Orange Sorbet image

Provided by Oliver Schwaner-Albright

Categories     appetizer, dessert

Time 30m

Yield Serves 6

Number Of Ingredients 3

4 blood oranges
1 1/2 cups sugar
1 lemon

Steps:

  • With a vegetable peeler, remove the zest from 1 orange, being careful to avoid the white pith. Place the zest in a small saucepan with the sugar and 2 cups water. Warm over medium heat until the sugar dissolves. Transfer to a bowl and chill, then strain.
  • Squeeze the juice from the oranges and lemon, and then strain into the orange-sugar mixture. Freeze in an ice cream maker, following the manufacturer's instructions.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 0 grams, Carbohydrate 61 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 58 grams

BLOOD ORANGE ICE CREAM



Blood Orange Ice Cream image

This incredibly velvety Blood Orange Ice Cream is so flavorful! The taste of this blood orange ice cream will remind you of an orange creamsicle... It's that good!

Provided by Francine Lizotte

Categories     Ice Cream & Ices

Time 20m

Number Of Ingredients 8

5 medium blood oranges, juiced
1/2 medium navel orange, juiced
2 c 35% heavy cream
1/4 c milk (any except skim milk)
3/4 c granulated sugar
1 pinch ground himalayan sea salt
4 large free-run egg yolks
2 tsp cointreau (substitute grand marnier)

Steps:

  • 1. Juice oranges so the volume reaches 1 ¼ cups of liquid; set aside. In a medium saucepan over medium heat, combine cream, milk, sugar and salt. Stir until sugar is completely dissolved.
  • 2. In a small bowl, whisk egg yolks until light and pale. Temper the eggs by pouring very slowly about ¼ cup of hot milk mixture, whisk continuously. Pour egg mixture into the saucepan and whisk until very well blended. Reduce heat to medium-low and cook for about 5 minutes, stirring continuously and making sure the mixture DOESN'T boil.
  • 3. Remove from heat and let it cool at room temperature. About 30 minutes, add orange juice add Cointreau if using. Stir, transfer to a large measuring cup and let it sit for another 15 minutes before covering with plastic wrap and transferring to the refrigerator overnight.
  • 4. Transfer to an ice cream maker and churn according to the manufacturers' directions, about 20 minutes. Spoon ice cream into container and transfer to the freezer for at least 4 hours.
  • 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Me5HgDmF4sg

ORANGE ICE CREAM



Orange Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Mixer     Citrus     Dairy     Egg     Dessert     Kid-Friendly     Frozen Dessert     Orange     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 cups

Number Of Ingredients 6

2 large navel oranges
2 cups whole milk
1/2 cup sugar
4 large egg yolks
Special Equipment
an instant-read thermometer; an ice cream maker

Steps:

  • Finely grate 2 tablespoons zest from oranges, then halve oranges and squeeze enough juice to measure 1/2 cup. Discard oranges.
  • Bring milk, 1/4 cup sugar, a pinch of salt, and 1 tablespoon zest to a boil in a 2-quart heavy saucepan, then remove from heat and let steep 30 minutes.
  • Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, whisking constantly until combined well. Pour mixture into same saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
  • Stir in orange juice and remaining tablespoon zest and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.

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  • Place this in a small saucepan, warming over medium heat, stirring frequently, until the sugar has dissolved. You dont want this hot, just warm enought to dissolve sugar.
  • Add a scant splash of white wine, champagne or orange liqueur ( which will improve the texture.) This is optional.
  • Chill thoroughly, then place in your ice cream maker or sorbet maker, churning until desired consistency.


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  • 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.


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