Blood Orange Ice Cream | Milkbottle

Blood Orange Ice Cream

Ice Cream 3

There are few things more fulfilling than making your own ice cream, especially this delicious Blood Orange Ice Cream. Make it and you’ll be hooked, like we are.

Blood Orange Ice Cream
2,4 dl freshly pressed blood orange juice
2,4 dl simple syrup (made from boiling equal amounts of cane sugar and water for a few minutes)
2,4 dl heavy cream

Mix the ingredients and freeze in an ice cream maker.
Leave the ice cream mass in the fridge overnight for the best results. The protein in the eggs will have time to swell and the ice cream will be creamy. Always cool the ice cream mass well before using the ice cream maker. Cool in a cold water bath. Put the ice cream mass in a stainless bowl and put that in a bigger bowl with ice water, or let the ice cream cool in room temperature and the put it in the fridge until it is really cold. It helps to get a creamy and smooth texture when you freeze the ice cream. Otherwise, the ice cream can get grainy, like when you whip cream for too long.

Image: Susanna Blavarg via Taverne Agency and Producer Elisabeth Johansson.

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