Blood Orange Ice Cream
Servings 5
Blood Orange Ice Cream has a creamy texture and vibrant flavour. Perfect for entertaining, this no-churn recipe is easy and delicious too!
Ingredients
- ½ cup blood orange juice that's roughly 2 large oranges
- the zest of two blood oranges
- 1¾ cups icing sugar also known as confectioner's sugar
- 2⅓ cups double cream or heavy cream
- 2 tablespoons Cointreau or Grand Mariner
- ½ teaspoon orange flower water optional
Instructions
- Put the blood orange juice and zest in the bowl of an electric mixer along with the icing sugar.
- Beat on low just to dissolve the sugar.
- Add the double cream and whip on high speed until the mixture nearly reaches the soft peak stage.
- Whip in the Cointreau and orange flower water (if using).
- Whip the mixture until it forms soft peaks when you lift the beaters.
- Transfer to a shallow freezer safe air tight container with a lid.
- Freeze for at least 5 hours until firm.
- Place in the fridge for 10 to 15 minutes before scooping into pretty bowls to serve.
- Serve with Orange Pecan Cookies.
Notes
Adapted from Nigella Lawson's No Churn Bitter Orange Ice Cream
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