Blood orange ice cream

Delicious blood orange ice cream—delicate, simple and made without eggs. Its beautiful pastel pink colour comes naturally from blood oranges alone. Of course, the recipe will also work perfectly with other orange varieties; I especially recommend using Navel oranges.

Makes approximately 1 litre of ice cream.

Ingredients for the blood orange ice cream:

• 375 ml freshly squeezed blood orange juice (from approximately 7–8 oranges)
• 500 ml double cream, chilled
• 110 g sugar
• 30 ml orange liqueur or vodka

Pour 125 ml of the blood orange juice into a saucepan. Add the sugar and heat gently, stirring, until the sugar has completely dissolved. Remove from the heat. Pour the warmed juice mixture into a larger bowl and add the remaining orange juice, the chilled double cream and the orange liqueur or vodka. Mix thoroughly. Cover with cling film and refrigerate overnight until thoroughly chilled.

Pour the chilled ice cream mixture into an ice cream machine and churn according to the manufacturer’s instructions. Transfer the finished blood orange ice cream into a container, cover and freeze for several hours until firm.

Without an Ice Cream Machine:

The ice cream can also be made without a machine. Whisk the chilled mixture briefly, pour into a freezer-safe container and place in the freezer. During the first 3 hours, stir or blend the mixture approximately every 30 minutes to prevent ice crystals from forming and to keep the ice cream light and creamy. Freeze until fully set.

Enjoy!