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 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.
