Blood Orange and Thyme Ice Cream
Blood orange with hints of raspberry and thyme come together to make a delicious ice cream that will make your taste buds dance.
Equipment
- 2 Qt. Ice Cream Maker
- Double Boiler
- Mesh Strainer
Ingredients
Flavor Base
- 4 Tbps Blood Orange Zest
- 1 Cup Blood Orange Juice
- 3 Sprigs Thyme
- 1 Cup Sugar
Cream Base
- 1 Cup Milk 2% or whole milk preferred
- 3 Cups Heavy Cream
- 1/4 tsp Salt
- 1/2 Cup Sugar
Instructions
Prepare
- Put ice cream barrel in the freezer for at least 8 hours or overnight
Flavor Base
- Using a microplane or fine grater, zest 4 tablespoons of blood orange rind.
- Juice as many blood oranges to yield one cup juice. From one large blood orange I found about one orange yields just under a quarter cup juice.
- To a small saucepan, add the blood orange zest, juice, sugar, and sprigs of thyme.
- Bring to a boil over medium heat, making sure the sugar is dissolved, and then remove from heat.
- Steep the thyme in the warm liquid for an additional 15 minutes.
- Remove the orange zest and the thyme by pouring through a fine mesh sieve into a bowl.
- Cream Base
- In a double boiler, combine milk, heavy cream, salt, and sugar over high heat until the sugar is dissolved and the mixture is steaming.
- In a bowl over an ice bath, combine the flavor base with the cream base.
- Place the mixture in a resealable container.
- Press plastic wrap into the surface of the ice cream base before sealing it with the lid. This will prevent a skin from forming.
- Continue to chill in the the refrigerator until the ice cream base is completely cool. Approximately four hours.
- Add to ice cream maker, and churn.
- Pack in ice cream storage containers.
- Top with wax paper before sealing to prevent ice crystals.
- Freeze for at least 2 hours before scooping.
Notes
If your ice cream base splits during the cooling stage, it's okay! Don't panic! Add the base to a blender and re-emulsify before adding to the ice cream maker.