Disclaimer: This is the last time I talk about blood oranges this year. I promise.
I mentioned a couple weeks ago that we went to Chez Panisse to celebrate my sister’s 18th birthday. The whole meal was delicious, but my favorite was dessert–blood orange ice cream with almond biscotti. If Alice Waters and I ever met, I’m pretty sure it would be a blood orange love fest. We appear to share the same affinity for this strange little fruit.
The minute I got home, I plucked some oranges off the tree and started researching base ratios for my ice cream. The thing about ice cream is that it doesn’t have to be hard to make. I generally try to stay away from custard bases because it requires cooking and more waiting. I know, I’m super lazy. I finally decided on a really simple base of whipping cream, half-and-half, sugar, blood orange juice, and vanilla. Super simple, right!
The whipping cream gives the final product a fluffier texture, almost like a sherbet. I actually preferred it to the dense custard-based ice cream we are used to. The ice cream itself reminds me of a slightly more tart Creamsicle. (Do they still make those things?) But the best part about this ice cream is its beautiful pink color–so vibrant that it almost looks artificial. Of course blood oranges vary in color, but you’re bound to end up with some shade of pink on the spectrum. I once heard that the more dimpled the rind is on the outside, the more pigmented the juice is on the inside. Who knows if this is actually true.
Since there are so few ingredients that go into the base, I recommend buying high-quality whipping cream and half-and-half. It makes all the difference, and I’m not just saying that to be snobby. Also, be sure to use quality vanilla extract–not the crappy imitation stuff. I used my homemade vanilla, which is like the gift that keeps on giving!
If you have a little extra time on your hands, try making candied orange peels with the juiced oranges. They look beautiful when served with the ice cream.
Anyone else out there love blood oranges as much as I do? What do you like to do with them?
Easy Blood Orange Ice Cream
Yield: About 3 cups
- 1/2 cup blood orange juice (the juice of about 6-8 small oranges)
- 1 1/2 cup heavy whipping cream
- 1/2 cup half-and-half
- 1 tsp pure vanilla extract
- 1/2 to 3/4 cup sugar
- In a large bowl, combine the heavy whipping cream, half-and-half, vanilla extract, and blood orange juice in a bowl. Add the sugar and gently stir to combine. (Blood oranges vary in tartness, so start by adding 1/2 cup of sugar and increase from there. Mixture should taste slightly sweeter than what you want your final product to be. It will decrease in sweetness once it’s frozen.)
- Place the bowl in the refrigerator until the mixture is completely cold. Alternately, put the mixture in a metal bowl and place in a larger bowl filled with ice water. Gently stir the mixture until it’s completely chilled.
- Add the mixture to your ice cream machine and mix according to the manufacturer’s instructions. Ice cream should look like soft serve at this point.
- Transfer ice cream into an airtight container and freeze until hard.
12 thoughts on “Easy Blood Orange Ice Cream”
What a gorgeous color!
Thanks–that’s one of my favorite things about this ice cream!
I love blood oranges, and wish I’d thought to make ice cream with them when they were plentiful here in our grocery (alas, never on trees where we live…)! If I ever meet Alice Waters I will tell her how I discovered frais des bois at Chez P. during a magical meal way back when.
It seems like everyone who goes to Chez Panisse leaves with a unique food experience that they will never forget. I think that’s why her food is so special. It’s so simple, yet somehow it makes such a lasting impression. Thanks for sharing, Michelle!
I so want to make that! I wish I had a blood orange tree–but I’ll settle for seeing I’d they’re still in stores.
Let me know what you think if you get a chance to make it! Blood oranges seem to be available at stores down here through the end of March–I hope it’s the same up in Seattle!
I’ve been wondering what to do with blood oranges. And my ice cream maker. This sounds like the perfect thing to make!
Hope you enjoy! 🙂
OMG i so need an ice cream machine… I have David Lebovitz’s book on ice creams and while blood orange doesnt appeal to me, it inspires me to make other ice creams and sorbets! 🙂
What a beautiful color! This sounds like the perfect ice cream to eat on a warm beach in Mexico.
Thank you! The color is really quite festive–and totally natural!
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