Blood Orange Vanilla Bean Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 8 servings, about 1 quart
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 9 hours 30 minutes, including steeping, chilling, churning, and hardening

Quick Ingredients

• 1 1/4 cups fresh blood orange juice, strained
• 1 tablespoon finely grated blood orange zest
• 3/4 cup granulated sugar, divided
• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, split lengthwise and scraped
• 5 large egg yolks
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract

Do This

• 1. Freeze your ice cream maker bowl for at least 24 hours, if your machine requires it.
• 2. Simmer blood orange juice with 2 tablespoons sugar until reduced to 1/2 cup, then cool completely.
• 3. Rub zest into the remaining sugar, then heat with cream, milk, vanilla bean, and salt to 170°F; steep 10 minutes.
• 4. Temper egg yolks with the warm cream mixture, then cook the custard to 175°F to 180°F.
• 5. Strain, cool over an ice bath, and refrigerate for at least 4 hours.
• 6. Whisk in the chilled blood orange reduction and vanilla extract, then churn 20 to 25 minutes.
• 7. Freeze in a covered container at 0°F for at least 4 hours before scooping.

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Why You’ll Love This Recipe

• Bright but creamy: Fresh blood orange juice is reduced for concentrated citrus flavor without making the ice cream icy.
• Real vanilla depth: A whole vanilla bean gives the custard a soft, fragrant sweetness that balances the tangy orange.
• Beautiful natural color: Deep red blood oranges turn the custard a lovely blush-pink to coral shade.
• Make-ahead friendly: The base can be prepared a day in advance, making this a relaxed dessert for guests.

Grocery List

• Produce: Blood oranges, enough for 1 1/4 cups juice and 1 tablespoon zest, usually 6 to 8 medium blood oranges
• Dairy: Heavy cream, whole milk, large eggs
• Pantry: Granulated sugar, 1 vanilla bean, pure vanilla extract, fine sea salt

Full Ingredients

Blood Orange Concentrate

• 1 1/4 cups fresh blood orange juice, strained, from about 5 to 7 medium blood oranges
• 2 tablespoons granulated sugar

Vanilla Custard Base

• 1 tablespoon finely grated blood orange zest, from about 2 blood oranges
• 1/2 cup plus 2 tablespoons granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, split lengthwise and seeds scraped
• 5 large egg yolks
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract

Optional Serving Garnishes

• 1 blood orange, peeled and segmented
• 1 teaspoon extra finely grated blood orange zest
• 1/2 vanilla bean pod, dried, for presentation only

Step-by-Step Instructions

Step 1: Prepare the equipment and citrus

If your ice cream maker uses a freezer bowl, place the bowl in the freezer for at least 24 hours before churning. Set up a fine-mesh sieve, a medium saucepan, a heatproof mixing bowl, a whisk, and a storage container that holds at least 1 quart.

Zest the blood oranges before juicing them, taking only the colorful outer peel and avoiding the bitter white pith. Juice the oranges, then strain the juice through a fine-mesh sieve to remove pulp and seeds. Measure exactly 1 1/4 cups strained juice for the recipe.

Step 2: Reduce the blood orange juice

Combine the 1 1/4 cups blood orange juice and 2 tablespoons granulated sugar in a small saucepan. Bring to a gentle simmer over medium heat, then reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until the liquid is reduced to exactly 1/2 cup.

Pour the reduction into a heatproof measuring cup. If you reduced it too far, add a small splash of fresh blood orange juice or water until it measures 1/2 cup. If you have more than 1/2 cup, return it to the pan and simmer for a few more minutes. Let the concentrate cool to room temperature, then refrigerate until cold.

Step 3: Infuse the cream with vanilla and blood orange zest

In a medium saucepan, combine the finely grated blood orange zest with the remaining 1/2 cup plus 2 tablespoons granulated sugar. Rub the zest into the sugar with your fingertips for about 30 seconds, until the sugar looks slightly damp and smells fragrant. This step releases the citrus oils and gives the ice cream a brighter aroma.

Add the heavy cream, whole milk, vanilla bean seeds, the scraped vanilla bean pod, and fine sea salt to the saucepan. Warm over medium-low heat, stirring often, until the mixture reaches 170°F and is steaming but not boiling. Remove from the heat, cover, and let steep for 10 minutes so the vanilla and zest can fully flavor the dairy.

Step 4: Temper the egg yolks

Place the egg yolks in a medium heatproof bowl and whisk until smooth. After the cream mixture has steeped, return it to medium-low heat for 1 to 2 minutes if needed, just until it is hot again and reaches about 160°F.

Slowly ladle about 1 cup of the hot cream mixture into the yolks while whisking constantly. Pour in a thin stream so the yolks warm gently instead of scrambling. Once the yolk mixture is smooth and warm, slowly whisk it back into the saucepan with the remaining cream mixture.

Step 5: Cook and strain the custard

Cook the custard over medium-low heat, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan. Cook for 5 to 8 minutes, until the custard reaches 175°F to 180°F and lightly coats the back of the spatula. Do not let it boil; boiling can make the texture grainy.

Immediately strain the custard through a fine-mesh sieve into a clean bowl. Press gently with a spatula so the vanilla seeds pass through, but discard the vanilla pod and any larger bits of zest or cooked egg. For faster cooling, set the bowl over a larger bowl filled with ice water and stir for 10 to 15 minutes, until the custard is cool to the touch.

Step 6: Chill and add the blood orange flavor

Cover the custard and refrigerate for at least 4 hours, or up to 24 hours, until thoroughly cold. For the best churning texture, the custard should be 40°F or colder before it goes into the ice cream maker.

Once the custard is cold, whisk in the chilled 1/2 cup blood orange concentrate and the pure vanilla extract until fully combined. Adding the citrus after the custard has cooled helps prevent curdling and keeps the blood orange flavor fresh and bright.

Step 7: Churn the ice cream

Pour the chilled base into your ice cream maker and churn according to the manufacturer’s directions. Most home machines take 20 to 25 minutes. The ice cream is ready when it looks thick, creamy, and similar to soft serve, with visible vanilla bean specks throughout and a soft blush-orange color.

Step 8: Harden and serve

Transfer the churned ice cream to a chilled freezer-safe container. Press a piece of parchment paper directly onto the surface, cover tightly, and freeze at 0°F for at least 4 hours, or until firm enough to scoop.

For the creamiest texture, let the ice cream sit at room temperature for 5 to 8 minutes before scooping. Serve with a few blood orange segments, a pinch of extra zest, or a simple vanilla bean garnish if you like.

Pro Tips

• Use fresh blood orange juice: Bottled juice usually tastes flatter and can make the ice cream less vibrant.
• Reduce the juice, do not add it straight: Reducing the juice concentrates the flavor and removes excess water, which helps prevent icy texture.
• Add citrus only after chilling: Cold custard and cold blood orange concentrate blend smoothly; adding acidic juice to hot dairy can cause curdling.
• Watch the custard temperature: Pull it from the heat at 175°F to 180°F. Above 185°F, egg custard can overcook quickly.
• Chill thoroughly before churning: A very cold base churns faster, traps air better, and creates a smoother finished texture.

Variations

• Blood orange stracciatella: In the final 1 minute of churning, drizzle in 2 ounces melted bittersweet chocolate cooled to about 90°F for delicate chocolate flakes.
• Orange liqueur version: Whisk 1 tablespoon Grand Marnier or Cointreau into the chilled base with the blood orange concentrate for a softer scoop and a deeper citrus aroma.
• Floral citrus twist: Add 1/4 teaspoon orange blossom water with the vanilla extract for a delicate creamsicle-like flavor. Use a light hand, as orange blossom water is strong.

Storage & Make-Ahead

Store the ice cream in an airtight freezer-safe container at 0°F with parchment paper pressed directly onto the surface. It is best within 2 weeks, though it will keep for up to 1 month. For make-ahead prep, the blood orange concentrate can be refrigerated for up to 3 days, and the cooked custard base can be refrigerated for up to 24 hours before churning. If the frozen ice cream becomes very firm, let it sit at room temperature for 5 to 10 minutes before scooping.

Nutrition (per serving)

Calories: 410 kcal | Carbs: 26g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Fiber: 0g | Sugar: 25g | Sodium: 105mg | Cholesterol: 185mg