Blood Orange Gelato Recipes

BLOOD ORANGE CREAMSICLE GELATO

Steps:

• Make your blood orange syrup, in a saucepan, add 4 cups of freshly squeezed blood orange juice and ½ cup of sugar. Cook until reduced by half and the juice is syrupy (about 30-40 minutes). Remove from the heat and let it cool completely. Put it into the refrigerator until later. (I used freshly squeezed juice from my local market but you can buy blood oranges and juice them yourself. You will need about 8 to get 4 cups of blood orange juice).
• Combine the zest, 1 cup of cream and milk to a heavy bottomed saucepot and heat on medium high heat. Bring the mixture to a low boil. Put the lid on the pot and take it off the heat. Let the zest infuse into the cream for 30 minutes.
• Re-heat the cream and zest mixture. In a separate bowl, whisk together the egg yolks and the sugar until they are pale yellow. Using a ladle, add one ladle of hot cream mixture into the egg yolk mixture and whisk (this will bring up the heat of the eggs without cooking them). Scrape the warmed egg mixture into the saucepan and continue to stir until the mixture thickens and coats the back of a wooden spoon.
• Have an ice-water bath ready. Remove saucepan from heat and immediately stir in remaining heavy cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath and bring the mixture to at least room temperature and refrigerate until very cold (at least 5 hours).
• Add the cold blood orange syrup to the custard and stir until fully incorporated. Follow your ice cream maker's instructions to churn and freeze your ice cream. Put it into a freezer safe container to have it fully set (about 3 hours). Homemade gelato is best served fresh. This gelato will keep for about 2-3 days in an airtight container in the freezer.

JUST DESSERTS BLOOD (ORANGE) GELATO RECIPE - (3.7/5)

Steps:

• In a small saucepan, bring the orange juice to a simmer over medium-low heat. Continue simmering until the juice reduces by one-third and becomes syrupy, 30 to 40 minutes. Remove from the heat and let cool completely. Combine the egg yolks with the sugar in a medium bowl and beat with an electric mixer until thick and pale yellow, 4 to 5 minutes. Meanwhile, bring the milk to a gentle simmer in a medium saucepan. Stir about one-half of the warm milk into the egg-sugar mixture (to warm it up so the eggs won't curdle) and whisk to blend. Pour this mixture into the milk remaining in the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove from the heat and stir in the cream. Strain the custard through a fine-mesh sieve into a glass bowl and cover with plastic wrap, pressing the wrap onto the surface of the mixture to prevent a skin from forming. Chill for at least 2 hours. Stir the orange syrup into the custard and freeze in an ice-cream machine according to the manufacturer's instructions. Sprinkle with the orange zest and garnish with mint leaves before serving.

BLOOD-ORANGE GELATO

Steps:

• In a medium saucepan, combine milk and orange zest. Bring to a gentle boil, cover, and remove pan from heat. Let steep 30 minutes.
• In a small saucepan, cook orange juice over medium-low heat until reduced by three-fourths, 30 to 40 minutes. Remove pan from heat, and let orange syrup cool completely.
• Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
• Add half of warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan. Cook over low heat, stirring constantly, until thick enough to coat back of a wooden spoon.
• Have ready an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill. Stir in orange syrup.
• Freeze in ice-cream maker according to manufacturer's instructions.

ORANGE GELATO

Steps:

• Finely grate the zest from the oranges and squeeze the juice. There should be about 3 tablespoons zest and 2/3 cup juice.
• In a medium saucepan, combine the water and the sugar. Cook over medium heat, stirring, until the sugar dissolves, about 3 minutes. Remove from the heat.
• In a large bowl, whisk the egg yolks until very light. Slowly add the hot sugar syrup in a thin stream, whisking constantly. Pour into a large saucepan and cook over low heat, stirring with a wooden spoon until slightly thickened.
• Strain the mixture into a medium bowl, and set it in a larger bowl partialy filled with ice water. Stir in the orange juice and zest. Let cool, stirring occasionally. (Or chill overnight in refrigerator.)
• In a large chilled bowl, using an electric mixer with chilled beaters, whip the cream until stiff peaks form. Fold the cream into the cooled orange custard mixture. Freeze in an ice cream freezer according to manufacturer's instructions. Transfer to a covered container and place in freezer until serving time. If the gelato becomes too firm, place it in the refrigerator for 30 minutes before serving.