Blood Orange Ice Cream Recipes

BITTER ORANGE ICE CREAM

Bitter Orange Ice Cream image

Provided by Nigella Lawson : Food Network

Categories dessert

Time 5h10m

Yield 6 servings

Number Of Ingredients 4

Ingredients

3 Seville oranges or 1 eating orange and 2 limes
1 cup plus 2 tablespoons confectioners' sugar
2 1/2 cups heavy cream
Wafers, to serve, optional

Steps:

If using Seville oranges, grate the zest of 2 of them. Squeeze the juice of all 3 and pour into a bowl with the zest and sugar. If you're going for the sweet orange and lime option, grate the zest of the orange and 1 of the limes, juice them and add to the sugar as before. Stir to dissolve the sugar and add the heavy cream.
Whip everything until it holds soft peaks, and then turn into a shallow airtight container (approximately 2-quarts) with a lid. Cover and freeze until firm (from 3 to 5 hours). Remove to ripen for 15 to 20 minutes (or 30 to 40 minutes in the refrigerator) before eating. Serve in bowl, in cones, with wafers - however you like.

BLOOD ORANGE-CHAMPAGNE ICE CREAM FLOAT

Blood Orange-Champagne Ice Cream Float image

This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine that may have gone flat.

Provided by Tom Parker Bowles

Categories HarperCollins Dessert Frozen Dessert Cocktail Orange Champagne Vermouth Liqueur

Yield Makes 1 float

Number Of Ingredients 7

Ingredients

15ml (3 teaspoons) Champagne or sparkling wine (this can be flat, left over from a party)
15g (about 3 1/4 teaspoons) caster or superfine sugar
25ml (5 teaspoons) Cocchi Vermouth di Torino
15ml (3 teaspoons) Campari
35ml (about 2 tablespoons plus 1 teaspoon) soda water
2 scoops of orange sorbet, preferably blood orange
A slice of orange (use blood orange, if in season)

Steps:

Put the Champagne or sparkling wine in a small pan and simmer until reduced by a third. Add the caster sugar and stir until dissolved, then leave to cool. (It's worth making a much larger quantity of this syrup and storing it in the fridge to make other drinks.)
Pour the vermouth, Campari, Champagne syrup, and soda water into a small shaker and shake for 10-15 seconds. Scoop the sorbet into a chilled float glass. Pour the liquid ingredients on top and garnish with the slice of orange.

BLOOD-ORANGE GELATO

Blood-Orange Gelato image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 5

Ingredients

2 cups whole milk
Zest of 1 blood orange, plus 1 cup freshly squeezed blood-orange juice (about 4 oranges)
5 large egg yolks
3/4 cup sugar
1 cup heavy cream

Steps:

In a medium saucepan, combine milk and orange zest. Bring to a gentle boil, cover, and remove pan from heat. Let steep 30 minutes.
In a small saucepan, cook orange juice over medium-low heat until reduced by three-fourths, 30 to 40 minutes. Remove pan from heat, and let orange syrup cool completely.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
Add half of warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a wooden spoon.
Have ready an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill. Stir in orange syrup.
Freeze in ice-cream maker according to manufacturer's instructions.

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