Blood Orange Creamsicle Ice Cream


2 cups heavy cream
1 cup milk
1/3 cup sugar
1/8 teaspoon kosher salt
zest from 4 blood oranges
2 teaspoons vanilla extract
juice from 4 blood oranges


In a medium saucepan over medium-low heat, whisk the cream, milk, sugar, salt, and orange zest.
Stir until the sugar has dissolved, about 5 minutes.
Take off heat and stir in vanilla extract and orange juice.
Churn in ice-cream maker according to manufacturer’s directions. It is best eaten right after churning, otherwise take it out of the freezer about 15 minutes before serving.


Growing up, we both adored orange creamsicles. With its bright citrus exterior and creamy vanilla interior, it was happiness on a stick. It has been many years since I have had one of those frozen treats. Recently, when I came across a pile of beautiful blood oranges at a local farmers market, I knew exactly what needed to be done with them – a blood orange creamsicle ice cream as an ode to one of my favorite childhood treats. With its bright and fresh citrus flavor mixed with the warm notes of vanilla, it is like a taste of sunshine, the perfect way to pretend it’s summer outside… After all, blood oranges are only around winter and spring ;-)


about 1 quart


Sunday, February 19, 2012 - 9:32am

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