Seasonal ingredients are so special to me. There is something about the exclusivity of an item that brings such excitement to any recipe. Like a kid on Christmas morning, every January I am constantly on the look out at every local produce section and farmers market in the area for the gem of a citrus known as the Blood Orange. Be sure to post haste in finding them because come April or May their crates will be empty and you will have nothing but a fading memory of the ruby tinted rind, and naturally sweet fruit to last you until the next year.
Servings: 1 Pint
Prep Time: 30 minutes and 2 hours of inactive prep
Cook Time: 35 minutes
- 3/4 Cup-1 Cup of Blood Orange Juice (roughly 6 or 7 Blood Oranges)
- 1 Blood Orange, Zested
- 1-1/2 Cup Whole Milk
- 1-1/2 Cup Heavy Cream
- 1-1/2 Cup Sugar
- 4 Egg Yolks (Be sure to reserve the whites for the little one. Egg whites are an excellent source of protein, and are always enjoyed by Henry mixed with kibble)
- Pinch of Salt
- 1 Vanilla Bean, scraped
- About 4-6 drops of Blood Orange Bitters (I love Stirrings Better Cocktail Blood Orange Bitters for both cooking and cocktails)
- In a large, heat safe bowl, whisk the yolks, and half the portion of sugar until thick, fluffy, and a pale yellow consistency is acheived.
- In a heavy sauce pot bring the milk, heavy cream, zest, salt, vanilla bean, and remaining portion of sugar to a boil.
- Once boiling remove from heat, and temper into the egg mix. Tempering is a process in which you are bringing two extreme temperatures to a more stable and neutral one. It is necessary in many egg based desserts when you want to cook the egg without scrambling it. To temper you want to add the warmed cream mixture into the eggs in four separate parts a little at a time, whisking between each addition, until both are completley combined. When tempering you need to move quickly.
- Once tempered into mix, add back to a low heat in a cleaned and well dried sauce pot.
- Continue to cook the mix until thickened to a sauce like consistency. Use a spatula to assist in the coagulation process by scrapping the bottom and sides of pot throughout this time. Be careful not to heat too much and break the sauce.
- After 3-5 minutes of cooking the sauce, you should be fine to remove it from the heat.
- Strain through a fine mesh chinois, and store in a heat safe container for 1-2 hours. If you want your ice cream to be extra vanilla-y you should definitely store it with the bean IN. If you’re looking for a good Creme Anglaise recipe- this is your guy. Add whatever you would like to flavor it and you have the perfect compliment to any dessert.
- Pour mix (without the vanilla bean) into your ice cream maker with the Blood Orange Juice, and bitters, and begin to churn. The ice cream will take a bit to thicken- so long that you may find yourself questioning whether or not you did something wrong. Do not worry.
- Once the mix is thick enough to sustain extra ingredients add your chocolate chips. (And anything else you may fancy.)
- When you find the mix to be the the consistency of soft serve, pour into a air tight container, and enjoy for 1-2 weeks. I prefer to store my ice cream in mason jars with a fitted lid.