Blood Orange Gelato
(2 votes, average: 5 out of 5) 
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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.
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Comment by kellypea on 4 September 2008:
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!
Comment by Jill on 5 September 2008:
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?
Pingback by Espresso Ice Cream Recipe On Simple Daily Recipes on 12 September 2008:
[...] followed the very same steps and measurements to making the Blood Orange Gelato recipe. But this time I opened up a vanilla bean pod, scraped out it’s seeds, and steeped it all [...]