Thursday, August 30, 2012

Blood Orange Ice Cream

You don't see a lot of citrus ice creams, probably because citrus can curdle milk so easily. The secret is to use sweetened condensed milk instead of fresh milk or cream. The condensed milk thickens when the acidic citrus is added, but it doesn't curdle unpleasantly.

This recipe also includes a little bit of fresh milk, but it's added at the end to thin out the mixture, and there's no risk of curdling at that point.

For this ice cream, I used Italian Volcano juices. I received samples of their juices including the blood orange, lemon, and lime as well as lemonaid and limeade. I have to admit that the limeade was astonshingly good.

I decided that I wanted to try cooking with at least one of the juices, and the color of the blood orange really appealed to me. I considered using it for a glaze on chicken or pork, but then I changed my mind and made ice cream instead.

Sometimes dessert just happens.

I still have some blood orange juice left, but I have a feeling that won't last long enough to cook with. Because cocktails happen, too.

Blood Orange Ice Cream 

1 14-ounce can sweetened condensed milk
1 1/2 cups Italian Volcano blood orange juice
1 tablespoon Italian Volcano lemon juice
1 teaspoon vanilla extract
Pinch of salt
1/2 cup milk

Combine the sweetened condensed milk blood orange juice, and lemon juice in a nonreactive bowl. Whisk until combined. It will thicken a bit.

Add the vanilla extract, salt, and milk. Whisk until thoroughly combined. Refrigerate until completely chilled.

Churn the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a storage container and freeze until firm.

Disclaimer: I received the juices at no charge. I was not required to say nice things or write a post.