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three scoops of blood orange ice cream in a clear glass.
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Blood Orange Ice Cream Recipe

This blood orange ice cream is dense, creamy, and intensely citrus-forward with no icy texture. Skim milk powder absorbs free water, zest gets steeped into warm cream for maximum flavor, and juice is added only after cooling to protect every bit of that bright, orange creamsicle taste. Works with any citrus fruit.
Prep Time55 minutes
Cook Time20 minutes
Churn & Chill Time8 hours 30 minutes
Total Time9 hours 45 minutes
Course: Dessert
Cuisine: American, French
Keyword: blood orange custard, blood orange ice cream, citrus ice cream
Servings: 12 servings (3 pints)
Calories: 217kcal

Equipment

  • Microplane Zester
  • Citrus Juicer
  • 2-Quart Saucepan
  • Whisk
  • Ice Bath
  • Instant-Read Thermometer
  • Fine-Mesh Sieve
  • Compressor-Style Ice Cream Maker

Ingredients

  • 150 g cane sugar
  • 0.3 g guar gum ⅛ tsp, optional
  • 60 g skim milk powder
  • 400 g whole milk 3.25% fat
  • 400 g heavy cream 36% fat
  • 42 g egg yolks from 3 medium eggs
  • 6 g blood orange zest 1 tbsp, from 2 oranges
  • 60 g blood orange juice ¼ cup, from 2 oranges

Instructions

  • Portion out all of your ingredients so you're ready to go. Crack 42 g egg yolks into a small bowl and whisk well. Set aside.
    overhead view of portioned ingredients for blood orange ice cream.
  • Zest, then juice 2 blood oranges. This should yield 6 g blood orange zest (about 1 tbsp) and 60 g blood orange juice (about ¼ cup). Set aside.
    blood orange juice in a small plastic container next to a small blue bowl with blood orange zest.
    • To get the maximum yield, roll the oranges on the counter with firm pressure from your palms. And always zest before juicing; it's hard to zest floppy fruit.
  • Grab a saucepan that holds at least 2 quarts of liquid. Pour in 150 g cane sugar, then whisk in 0.3 g guar gum (if using) to evenly distribute it.
    whisked sugar and guar gum in a saucepan with a whisk.
  • Add 60 g skim milk powder and whisk well to combine.
    sugar, guar gum, and skim milk powder in a saucepan with a whisk.
  • Prepare an ice bath by filling a large bowl with cold water and several handfuls of ice cubes. Set aside.
    overhead view of an ice bath.
  • Pour 400 g whole milk into the pan with the sugar/SMP mixture, and whisk until the sugar/SMP have mostly dissolved.
    whole milk in a saucepan with sugar, guar gum, and skim milk powder.
  • Add 400 g heavy cream and whisk again until the mixture feels smooth.
    milk and cream ice cream base in a saucepan with a whisk.
  • Gently heat the pot over medium-low, whisking constantly, until it reaches 110°F on an instant-read thermometer. Once it reaches temperature, immediately remove it from the heat.
    ice cream base in a saucepan with a thermometer reading "110°F".
  • Take a ladleful of the warm cream mixture, and stream it slowly into the egg yolks, whisking vigorously to prevent curdling.
    whisked egg yolks and cream in a bowl.
  • Once the mixture is smooth, pour the egg/cream mixture back into the saucepan, and whisk well until the liquid takes on a yellowish hue.
    ice cream custard base in a saucepan with a whisk.
  • Return the pan to medium-low heat, and continue warming, whisking constantly, until it reaches 165°F. Once at temperature, immediately remove it from the heat.
    custard ice cream base in a saucepan with a thermometer reading "165°F".
  • Stir in 6 g blood orange zest, cover, and let steep (off the heat!) for 10 minutes.
    blood orange zest added to custard ice cream base in a saucepan.
  • Meanwhile, set a fine-mesh sieve over the smaller bowl you set aside for the ice bath.
    a fine mesh sieve set over a stainless steel bowl.
  • Once steeped, strain the hot custard into the bowl.
    blood orange custard strained through a fine mesh sieve into a stainless steel bowl.
  • Place the bowl into the ice bath and whisk often for about 15 minutes, or until the custard reaches about 75°F.
    blood orange custard in an ice bath with a thermometer reading "75°F".
  • Add 60 g blood orange juice to the custard and whisk to combine.
    stirring blood orange juice into cooled blood orange custard with a whisk.
  • Cover the bowl with plastic wrap and place it in the refrigerator for 4-6 hours, or overnight, to age and chill.
    blood orange custard ice cream base in a stainless bowl covered with plastic wrap.
  • Once the custard has chilled, pre-chill your ice cream maker according to the instructions. Pour in the custard with the machine running. Allow the custard to churn according to the machine's instructions. This will take anywhere from 20-45 minutes, depending on the machine.
    churning blood orange ice cream in a lello 4080 ice cream maker.
    • You'll know it's ready when the machine starts to slow down and struggle, and the ice cream has a soft-serve consistency. Ideal draw temperature is 22-26°F.
  • Scoop the ice cream into pints with wax paper pressed onto the surface to prevent ice crystals, and set in the freezer for at least 4 hours, or overnight, to fully set and age.
    freshly churned blood orange ice cream in a pint container.

Video

Notes

Yield: Approx. 3 pints. A serving is ½ cup.
Stabilization Tips:
  • You can swap the guar gum for your favorite stabilizer or stabilizer blend, or leave it out completely. If leaving it out, consider adding an extra egg yolk.
  • Whisk the guar gum into the sugar to prevent clumping. 
Cooking Tips: 
  • Get all of the ingredients measured out, and set up your ice bath before you start cooking!
  • If you don’t have a thermometer (get one!), the milk will start to steam when it’s close to 110°F, and the custard will coat the back of a spoon when it’s close to 165°F.
  • Strain the custard after cooking to remove any egg bits, and also to remove the orange zest for a creamier texture.
Churning Tips:
  • Let the base rest in the fridge overnight to thoroughly chill and develop flavor. It will churn faster. 
  • Pre-chill your compressor for 10 minutes for a faster churn. 
  • This ice cream has the best texture after an overnight hardening in the freezer. 
Storage Instructions: Store ice cream in an airtight container in the freezer for up to 1 month.

Nutrition facts label for Blood Orange Ice Cream