{Sunday Scoops} Burnt Blood Orange Ice Cream


Guys. Making ice cream turns me into this jolly little person who afterwards, gets excited to clean all the windows of her apartment. Seriously, I spent 3 hours happily toiling, boiling, and getting into trouble in my kitchen while making this week’s Sunday Scoops. Now that blood oranges are in season and to compensate for the lack of blood oranges that were present in my childhood (don’t worry, there was a lot of ice cream), it was easy to pick this week’s recipe. Since it is still winter, I looked for something more rustic and warm if you catch my drift.

The burnished and burnt blood orange flavor came straight from the oranges themselves. First, the oranges were zested, then steeped with milk and cream. Then, to accentuate the burnt orange flavor, a caramel was created with the juice of the oranges combined with sugar.


Burnt Blood Orange Ice Cream

1 1/2 cup heavy cream
1 1/2 cup whole milk
3/4 cup sugar
1/2 cup blood orange, juiced
5 large egg yolks
1/4 tsp. salt
1/2 tsp. vanilla extract

1. Combine cream, milk, and orange zest in a 2-3 quart saucepan and bring to a boil on medium heat, gently stirring to prevent a film from forming on the top. Remove from heat and let stand for 30 minutes.

2. Combine 1/2 cup sugar and juice in another sauce pan on high heat. Bring to a boil, but do not stir, instead, gently swirl pan over heat. Allow to boil until sugar is dissolved and until the mixture is a golden, caramel hue.


3. Remove caramel from the heat and pour 1/2 cream into the sauce pan and whisk until smooth. Add the remaining cream while consistently whisking slowly until combined. Cook mixture over low heat, until caramel has dissolved and mix is hot.

4. In a heatproof bowl, whisk the eggs yolks, salt, and the remaining 1/4 cup of sugar until combined.

Egg yolk separating pro-tip: Crack the egg and drain whites as much as you can while the yolk is still in between the shell. Then, plop the yolk in your palm and let slide from hand to hand, almost like cradling a tiny egg yolk baby.

5. Add caramel mixture in a slow, steady stream to the custard mixture while whisking. Return the the saucepan and cook on low heat until custard mixture is thick, is 170 degrees, and coats the back of the spoon. It’s also important to not let this boil!

6. Strain the custard into a clean bowl and add vanilla extract. Cover and cool to room temperature, then refrigerate for at least 3 hours.

7. Freeze ice cream according to ice cream manufacturer’s instructions.


This recipe is happily interpreted from Fleur de Sel (who’s also from San Francisco!).

If you fancy this, you might fancy:

Leave a Reply

Your email address will not be published. Required fields are marked *