burnt blood orange ice cream


Sorry I have been somewhat slack about the food posts lately. Between out of town weekends visiting friends and wedding planning, I haven’t had much free time for culinary pursuits, which is sad indeed. Instead, I find my free time consumed with going downrabbit holes on Pinterest and every single wedding website out there, finding inspiration everywhere, which is dangerous on many levels. While most of the items for our wedding are pretty much nailed down, it’s the smaller, sentimental aspects I am focusing on. I am particularly excited about a little DIY project on the books for this weekend. With a preference for more modern, minimalistic pieces I have never been particularly drawn to DIY projects, but every now and again I have an overwhelming urge to create something tangible. As long as I can pull it off without it looking like a six year old’s handiwork. If it turns out halfway decent, I promise to share it and some other wedding projects on this blog shortly!

Blood oranges seem to be everywhere right about now, and I couldn’t resist jumping on the trend. I guess I must have a thing for creamy, winter citrus-flavored desserts around this time of year – last year it was a clementine creamsicle milkshake and this year it’s burnt blood orange ice cream. Blood orange juice is reduced over a medium flame until it is thick, syrupy and slightly caramelized, and then mixed into a luscious cream base. The result is incredible – a burnished citrus flavor that is complex and irresistible.



  • 1 1/2 c. heavy cream
  • 1 1/2 c. whole milk
  • 2 tablespoons finely grated blood orange zest {from 3 large blood oranges}
  • 3/4 c. sugar, divided
  • 1/2 c. strained fresh blood orange juice
  • 5 large egg yolks
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Combine the cream, milk and zest in a 2-3 quart saucepan and bring just to a boil. Remove the pan from heat, cover, and let stand for 30 minutes.

Combine 1/2 cup sugar and orange juice in another saucepan and bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil, without stirring, swirling the pan occasionally, until the syrup become a deep golden caramel. Remove the pan from the heat and carefully add 1/2 cup cream mixture (mixture will bubble and steam), and whisk until smooth. Add remaining cream in a steady stream, while whisking. Cook caramel mixture over very low heat, whisking, until caramel has dissolved and mixture is hot. Remove from heat.

Whisk together the egg yolks, remaining 1/4 cup sugar, and salt in a medium heat-proof bowl. Add hot caramel mixture in a slow, steady stream, whisking constantly. Return the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat back of spoon and registers 170°F on an instant-read thermometer; do not let boil!

Pour custard through a fine-mesh sieve into a clean bowl and stir in the vanilla. Cool to room temperature, then refrigerate, covered, until cold, at least 3 hours.

Freeze custard in ice cream maker according to manufacturer’s instructions.

Adapted from Lottie + Doof





This entry was posted in desserts + baking, Recipe Collection, Recipes. Bookmark the permalink.

5 Responses to burnt blood orange ice cream

  1. Darya says:

    Oh Lindsay, this looks amazing. I love blood oranges, but have never made ice cream before, and I am sure the caramelized flavor must be incredible.

  2. That is absolutely amazing – really impressive recipe and photography 🙂

  3. What a gorgeous idea – a few of my favorite unusual flavors all at once!

  4. OMG, this looks ridiculously good #icecreamaddict Also, I love your ice cream storage vessel of choice 🙂

  5. Heide M. says:

    Sounds refreshing. I will have to try this.

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