Go Back
Ice Cream Scoop

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Freeze time 2 hours
Total Time 2 hours 55 minutes
Servings: 1 Quarts
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • 2 Qt. Ice Cream Maker
  • Double Boiler
  • Mesh Strainer

Method
 

Prepare
  1. Put ice cream barrel in the freezer for at least 8 hours or overnight
Flavor Base
  1. Using a microplane or fine grater, zest 4 tablespoons of blood orange rind.
  2. 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.
  3. To a small saucepan, add the blood orange zest, juice, sugar, and sprigs of thyme.
  4. Bring to a boil over medium heat, making sure the sugar is dissolved, and then remove from heat.
  5. Steep the thyme in the warm liquid for an additional 15 minutes.
  6. Remove the orange zest and the thyme by pouring through a fine mesh sieve into a bowl.
  7. Cream Base
  8. In a double boiler, combine milk, heavy cream, salt, and sugar over high heat until the sugar is dissolved and the mixture is steaming.
  9. In a bowl over an ice bath, combine the flavor base with the cream base.
  10. Place the mixture in a resealable container.
  11. Press plastic wrap into the surface of the ice cream base before sealing it with the lid. This will prevent a skin from forming.
  12. Continue to chill in the the refrigerator until the ice cream base is completely cool. Approximately four hours.
  13. Add to ice cream maker, and churn.
  14. Pack in ice cream storage containers.
  15. Top with wax paper before sealing to prevent ice crystals.
  16. 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.