Blood Orange Ice Cream from The Mediterranean Kitchen by Joyce Goldstein
My first taste of a blood orange was at the covered market across the street from my house in Rome. As a painter I was astounded by their color. As a cook I was delighted by their tart sweet taste....
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Microplane
- Mixing bowl
- Spoon
Ingredients
- 9 large egg yolks
- Grated zest of 4 blood oranges
- ¾ cup sugar
- 4 cups whipping cream
- 1½ teaspoons vanilla extract
- 2 cups blood orange juice (about 12 oranges)
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