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.
Recipe from The View from Great Island.
-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.