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Blood-Orange Gelato

  • yield: Makes about 1 quart

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Ingredients

  • 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

Directions

  1. Step 1

    In a medium saucepan, combine milk and orange zest. Bring to a gentle boil, cover, and remove pan from heat. Let steep 30 minutes.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    Freeze in ice-cream maker according to manufacturer's instructions.

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Reviews (1)

  • missstubby 13 Mar, 2009

    this is ice cream, not gelato