It’s been months since I last made ice cream. Way too long. I’ve been thinking about making “Ice cream flavor of the month” a recurring thing on the blog. How’s that for an idea? A delicious, seasonal ice cream recipe every month, starting with this incredibly refreshing blood orange sherbet. Even if there’s snow on the ground, like there is now, it’s never too cold to eat ice cream (I mean, as long as you eat it inside?). I adore oranges, as you’ve probably noticed in like.. my last 10 posts, but even more so, I adore blood oranges. They’re available for such a short period of time every year and I want to make the most out of it. And how about that beautiful color?
Maybe you’re wondering what sherbet is. I know, it does sounds weird, doesn’t it? It’s basically a mix between sorbet and ice cream. Simply the best of two worlds, creamier than sorbet but lighter and fresher than ice cream. And as always, the vodka can totally be omitted. I added almost 3 tbsp. and seriously, the ice cream is soft straight from the freezer! I didn’t add very much sugar because I like it fresh, but you can totally increase the amount if you want it to be sweeter. Make sure to taste the mixture and add sugar to your liking, as instructed in the recipe below.
BLOOD ORANGE SHERBET
Makes 1/2 quart
If you don’t have an ice cream maker, pour the mixture into a freezer container and put in the freezer. When partially frozen (after 2-3 of hours), take it out and whip it with an electric mixer to break up the ice crystals. Repeat 3-4 of times during the freezing process. Freeze until firm enough to scoop. It won’t be exactly the same as when you use a machine for churning but it’ll still be delicious!
- 2 tsp. blood orange zest
- 300 ml (1 1/4 cups) blood orange juice (I juiced 6 very small oranges)
- 100 ml (1/3 cup + 1 1/2 tbsp.) heavy cream
- 75 – 100 g (1/3 cup – 1/3 cup + 2 tbsp) granulated sugar
- pinch of salt
- 1-3 tbsp. vodka (can be omitted)
- Combine zest, juice, cream, sugar to taste (I used 75 g) and salt in a bowl. Stir until the sugar is completely dissolved. Cover the bowl and place it in the fridge until completely cold, about 2 hours.
- Strain the mixture using a fine mesh strainer if you want it to be completely smooth. Stir in vodka if using.
- Pour the mixture into an ice cream maker and churn according to your manufacturer’s instructions. Serve immediately as soft serve ice cream, or transfer ice cream to a freezer container with a tight fitting lid. Smooth the top with a spatula, then loosely cover the surface of the ice cream with wax paper and freeze until firm, about 2-4 hours.