Blood Orange Curd Ice Cream

 I really like blood oranges.  I don’t know what it is about them that makes them so much more tasty than “regular” oranges.  Blood oranges have the ability to be tart and sweet at the same time.  Or maybe it is their intriguing color or name.  Either way, blood oranges are awesome.  The acidic, tart, and subtle floral elements lend themselves well to a rich and silky curd.  Swirled into a creamy ice cream base, it is like eating a creamsicle on steroids!  Enjoy!

Blood Orange Curd Ice Cream
Makes 1 quart

I used my favorite blood orange curd recipe to incorporate into this ice cream, but feel free to use your own.  Any delicious curd recipe will do.

Zest from 2 blood oranges
1/2 cup sugar
6 Tablespoons blood orange juice
2 Tablespoons lemon juice
1 cup whole milk
1 cup heavy cream
Pinch of salt
1/4 to 1/2 cup blood orange curd

Remove blender from storage.  Zest blood oranges directly into the blender.  Add sugar to the blender and blend until zest becomes very fine.  Add blood orange and lemon juices and blend until sugar is dissolved.  Add milk, cream, and salt and blend until combined.  Place blender container in the refrigerator to completely to cool the ice cream base, at least two hours.

Once chilled, pour base into an ice cream maker and freeze according to the manufacturer’s instructions.  Spoon a small layer of blood orange curd into a plastic container (or other container for ice cream) and lightly spoon a layer of ice cream on top.  Continue to alternate layers of curd and ice cream until the container is full, topping with swirl of curd.

Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.