Blood Orange Gelato 
I looked up Gelato on Webster's Online Dictionary...
- Pronunciation: \je-lä-toe\
- Function: noun
- Inflected Form(s): plural ge·la·ti also ge·la·tos
- Etymology: Italian, literally, frozen
- Date: 1929
: a soft rich ice cream containing little or no air
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Well, ok. It's a fancy word for ice cream. You know, the way it's thrown around in the foodie world, I thought it was some special technique or a name for a special texture of a frozen dessert. I should have looked up the definition before I went to making this recipe. I would have saved myself some time, but then again, I would have TOTALLY MISSED OUT ON THIS DEE-LIGHTFUL ICE CREAM.
I suppose in this case, ignorance led to bliss.
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I had three challenges in front of me here.
- I had NO idea what to expect from this recipe.
- I had NEVER EVER made homemade ice cream.
- I had NEVER EVER used an ice cream machine.
Was I scared? Just a little nervous. I told my friends I was making Blood Orange Gelato. Seeing that the recipe calls for eggs, I had visions of not cooking those eggs long enough and what that would mean to all that ate it. I certainly didn't want to get the stink eye from my friends and they would never let me live it down.
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In the end, all turned our BEAUTIFULLY. This ice cream is creamy and thick like good ice cream is suppose to taste. It didn't even taste homemade. You know what I mean?
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HERE'S THE INGREDIENTS TO MAKE 2 QUARTS
- 4 cups WHOLE MILK
- zest of 2 blood oranges (I used a Navel orange)
- 2 cups blood orange juice
- 10 egg yolks
- 1 1/2 cups sugar
- 2 cups heavy cream
In a medium saucepan, combine milk and orange zest. Bring to a gentle simmer, cover, and remove pan from heat. Steep for 30 minutes.
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In the same time, in a small saucepan, simmer the orange juice over medium-low heat until it's reduced to three-fourths, 30 to 40 minutes. Remove pan from heat and allow to cool completely.
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Combine egg yolks and sugar in an electric mixer bowl. Use the paddle attachment to cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes.
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Have a large ice-water bath ready.
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Return milk to a simmer. Start by slowly whisking in half the warm milk to egg-yolk mixture, until all is incorporated. Transfer the egg-milk mix to a large sauce pan. Cook over LOW heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 5 to 7 minutes.
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Remove saucepan from heat, stir in heavy cream. Pass mixture through a sieve set over a large bowl. Place bowl in ice-water bath and stir until chilled. Stir in cooled blood orange juice.
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Move orange mixture to ice cream freezing can and assemble ice cream machine for freezing.
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Mouse over each image for Ice Cream Machine assembly instructions.
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Now for those who need images.
TA-DA!!!
We played around and discovered that dark chocolate, whether in shavings or chips, taste REALLY GOOD with the creamy orange flavor. I kept thinking of those Chocolate Oranges we see around the holidays, every time I took a bite.
Next in my experimental ice cream adventure: Espresso with Dark Chocolate Chips.
Stay tuned.
I can’t believe you’ve never made ice cream. REALLY? We had one of those cranky things when I was growing up and used it all the time. Then I bought one for 5 bucks at a garage sale and used it for years. So nice to have a cuisinart now. So quick, so delicious. And blood oranges? That sounds so wonderful. I’m dreaming of those 50-50 bars with this combination about now. Lovely!
Hey Kellypea!
Well, around here we have Bluebell ice cream readily available in the stores. Unless, we’re craving something really different, there’s no reason to make it at home.
I kept meaning to scan the thrift stores for an ice cream maker. Then, my friend said I could use her’s anytime, so that’s even better!
What’s a 50-50 bar?