Blood Orange Ice Cream

• Produce

  • 1 1/2 cup Blood orange, juice

• Refrigerated

  • 5 Egg yolks

• Baking & Spices

  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1 1/2 cup Heavy cream
  • 1 1/2 cup Whole milk

• Other

  • 1 drop Americolor super red, optional

Found on bakedbyrachel.com

Description

Ingredients

• 1 1/2C whole milk
• 1 1/2C heavy cream
• 3/4C granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla
• 1 1/2C blood orange juice, freshly squeezed (roughly 6 oranges)
• 5 egg yolks
• 1 drop Americolor super red, optional

Directions

• 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 worm 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 manufacturers directions. Transfer ice cream to a freezer safe container, freeze until firm.