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14 April, 2017

Blood Orange Ice Cream

Posted in : All, Desserts on by : hdcook

You know, sometimes things just work out in your kitchen and quite honestly I love it when a mistake turns to a happy accident, take this for instance, 2 weeks ago I was planning on making some blood orange curd, Blood oranges are in season this spring and since I am still on the Fresh & Bright kick in my kitchen I decided to buys some, well I bought some blood oranges but one again my laziness kinda took over, or in other words other things got in the way of me making curd. Finally after a week of waiting I washed my a week old, very ripe blood oranges and squeeze out all the juice and zest one of them and making the whole process of curd, upon making my curd from start to finish~it was not curd, by happy accident I had made blood orange custard. I was frustrated first, I really wanted to make curd, especially blood orange curd, I was about to throw this freshly made blood orange custard I had thinking “I cant use this, what can I do with custard”? I look around my kitchen and AHA!!!!!!!!!! Ice cream maker, Heavy cream on the fridge and 30 minutes later.

Blood Orange Custard Ice Cream, say it with me now, BLOOD ORANGE CUSTARD ICE CREAM!!!!! good job hahaha~

This little happy accident of an ice cream is smooth, heavenly creamy, bright and sweet and honestly it taste like a 50/50 bar, but better~way way better~and I know that most of you will be like “how do you make ice cream out of custard”? well its actually easy and you don’t even need an Ice cream maker, all you need is my blood orange  custard, 2 cups of heavy cream and a hand mixer or stand mixer with the whisk attachment, SEE EASY!!!! whip your heavy cream to stiff peaks, fold in custard till fully incorporated and no whites are visible, pour into an air tight container and place a piece of parchment paper to prevent freezer burn and let it set on the freezer for 8 hours preferably overnight, there you have it~Blood Orange Ice Cream~you will love it and you will want to make more for the upcoming summer I tell ya~this ice cream is perfect for spring and summer~especially summer when its hot~its always nice to have something cool and refreshing and sweet at the same time during the summer and my Blood orange Ice cream will fulfill you need to stay cool.

Blood Orange Ice Cream


  • 5 Large Eggs
  • 2 Egg Yolks
  • 1 1/4 Cup granulated Sugar (use 1 cup if you prefer a more tart custard)
  • 1/4 Teaspoon kosher salt
  • 1 Cup of overly ripe Blood orange juice
  • Zest of 1 blood orange
  • 4 Tablespoons of unsalted butter cut into cubes
  • 1/2 Teaspoon vanilla extract
  • 2 Cups of Heavy cream


  1. (Note: This is the same recipe for my Lemon curd, I just used a 1 cup of blood orange juice instead of 3/4 cups, hence forth the mistake of my Blood orange curd turning into more of a pudding or custard like consistency. If you don't have blood oranges use freshly squeeze oranges)
  2. Blood Orange Custard
  3. Whisk eggs, egg yolk,sugar, Blood orange juice, blood orange zest,vanilla extract and salt into a medium bowl, transfer to a medium saucepan over medium low heating stirring constantly for 10 minutes, the filling will thicken up like pudding, remove pan from heat, and whisk in butter one at a time till melted and fully incorporated, sieve custard into a bowl and place on fridge to cool (place plastic wrap onto the surface of the custard to prevent a skin forming) Set your ice cream maker to your manufactures instruction, take custard out of the fridge and whisk in heavy cream, pour the cream mixture into your ice cream maker and let it churn to your Ice cream maker Manufactures instruction.Place Your Ice cream on to a airtight container and place a piece of round parchment paper on the surface of the ice cream to prevent freezer burn, let ice cream set on your freezer for 8 hours, preferably overnight.
  4. non Ice Cream maker:
  5. Either with your stand mixer or hand mixer, beat 2 cups of heavy cream to stiff peaks, fold in your cooled blood orange custard til there is no more white and fully incorporated, transfer to an air tight container smoothing the top and placing a round parchment paper on the surface to prevent freezer burn and let it set in your freezer for 8 hours or preferably overnight.



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