Ingredients

The following ingredients have 4 Servings
  • 5 medium blood oranges, juiced ()
  • 1/2 medium navel orange, juiced
  • 2 cups 35% heavy cream
  • 1/4 cup milk (any except skim milk)
  • 3/4 cup granulated sugar
  • 1 pinch ground Himalayan sea salt
  • 4 large free-run egg yolks
  • 2 tsp. Cointreau (substitute Grand Marnier)

Instruction

  • Juice the oranges so the volume reaches 1 ¼ cups of liquid; set aside.
  • In a medium saucepan over medium heat, combine cream, milk, sugar and salt. Stir until sugar is completely dissolved.
  • In a small bowl, whisk the egg yolks until light and pale.
  • Temper the eggs by very slowly pouring in about ¼ cup of the hot milk mixture, whisking continuously.
  • Pour the egg mixture into the saucepan and whisk until very well blended. Reduce the heat to medium-low and cook for about 5 minutes, stirring constantly, making sure the mixture DOESN’T boil.
  • Remove from the heat and let it cool to room temperature.
  • About 30 minutes later, add orange juice and Cointreau if you're using it. Stir well, transfer to a large measuring cup and let it sit for another 15 minutes.
  • Cover with plastic wrap and transfer to the refrigerator overnight.
  • The next day, pour the mixture into an ice cream maker and churn according to the manufacturers’ directions, about 20 minutes.
  • Spoon ice cream into a container and transfer to the freezer for at least 4 hours.