Blood Orange Ice Cream

A delicious and easy ice cream of mellow citrus. It looks wonderful, especially with the intriguing and enticing blood orange garnish, and tastes fresh and creamy.

-1.5 c heavy cream
-0.5 c milk
-0.5 c sugar
-2 T lemon juice
-2 to 3 blood oranges
-Red and yellow food coloring

In a bowl, combine the milk, cream, and sugar, and stir to dissolve. Stir in about 3 drops yellow food coloring and 2 drops red.

Pour the lemon juice into a measuring container that can measure a half cup. Cut and squeeze the blood oranges until you have a combined total of a half cup of juice in the measuring container.

Add the juice to the dairy bowl, mix, and pour into an ice cream maker. Let the ice cream churn for 18-20 minutes, until it thickens. Scoop it into a loaf pan and stuff it in the freezer to firm up.

After a few hours, serve and enjoy. Garnish with a blood orange wedge.

This ice cream came about as part of a solution to an excess of blood oranges that I picked up at the store for no reason. It was the perfect answer, a smooth and slightly tart cold treat.


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