Best Blood Orange Gelato Recipes

Just Desserts Blood (Orange) Gelato Recipe - (3.7/5) image

Provided by AzWench

Number Of Ingredients 7

1 cup fresh blood orange juice (from 4 to 6 oranges)
5 egg yolks
1/2 cup sugar
2 cups whole milk
1 cup heavy cream
1 tablespoon grated blood orange zest
Mint leaves for garnish

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 image

Provided by Martha Stewart

Yield Makes about 1 quart

Number Of Ingredients 5

2 cups whole milk
Zest of 1 blood orange, plus 1 cup freshly squeezed blood-orange juice (about 4 oranges)
5 large egg yolks
3/4 cup sugar
1 cup heavy cream

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.