BLOOD ORANGE ICE CREAM

Blood Orange Ice Cream image

Provided by Francine Lizotte

Time 20m

Number Of Ingredients 8

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5 medium blood oranges, juiced
1/2 medium navel orange, juiced
2 c 35% heavy cream
1/4 c milk (any except skim milk)
3/4 c granulated sugar
1 pinch ground himalayan sea salt
4 large free-run egg yolks
2 tsp cointreau (substitute grand marnier)

Steps:

1. Juice oranges so the volume reaches 1 ¼ cups of liquid; set aside. In a medium saucepan over medium heat, combine cream, milk, sugar and salt. Stir until sugar is completely dissolved.
2. In a small bowl, whisk egg yolks until light and pale. Temper the eggs by pouring very slowly about ¼ cup of hot milk mixture, whisk continuously. Pour egg mixture into the saucepan and whisk until very well blended. Reduce heat to medium-low and cook for about 5 minutes, stirring continuously and making sure the mixture DOESN'T boil.
3. Remove from heat and let it cool at room temperature. About 30 minutes, add orange juice add Cointreau if using. Stir, transfer to a large measuring cup and let it sit for another 15 minutes before covering with plastic wrap and transferring to the refrigerator overnight.
4. Transfer to an ice cream maker and churn according to the manufacturers' directions, about 20 minutes. Spoon ice cream into container and transfer to the freezer for at least 4 hours.
5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Me5HgDmF4sg