Blood Orange Ginger Dark Chocolate Chip Ice Cream
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Blood Orange Ginger Dark Chocolate Chip Ice Cream

Blood Orange Ginger Dark Chocolate Chip Ice Cream | wearenotmartha.com

I wonder if there’s a reason Thanksgiving happens in November and not, say, February. Is it because, by the time February rolls around, it’s really difficult to figure out what you’re thankful for? I get that… But I also think this is the most important time to talk about what we’re thankful for. Otherwise, we spend all our time grumbling and complaining about anything and everything. Because we’re cold and tired and did I mention cold?

Plus, we could all use a giant turkey dinner right about now. With extra wine.

Anyway. I’m really, really, really thankful that despite all the blizzards and ridiculous weather we’ve had, I’ve continued to have a warm and comfortable house to come home to. And despite the obnoxious mess our city’s public transportation system has been, it’s still been able to get me to and from work on a mostly daily basis. Also, even if I’m stuck on the train for 2 hours, I’m still mostly warm and able to sit and read my book, which I’m counting as a HUGE luxury. Like honestly, I don’t have much to complain about. So sorry you had to sit and read for two hours instead of sitting on your couch. Also, no matter how late I get home and how cold I’ve been all day, I want ice cream for dessert. I shouldn’t be allowed to complain about being cold if I’m eating ice cream.

When life gives you citrus, make ice cream (and cocktails and cake and chicken and pasta).

Blood Oranges | wearenotmartha.com

Can you tell I have a winter citrus obsession this year? All citrus non-stop on the blog lately. I have another recipe featuring winter citrus coming on Friday and you don’t even want to know how many clementines I’ve been eating the past couple months. Can’t stop, won’t stop. Until it’s watermelon season.

I’ve been thinking about making blood orange ice cream since last winter and decided to put my winter citrus to good use last week. The only thing better than winter citrus is winter citrus with dark chocolate. Combine that into ice cream and you have absolutely nothing to complain about.

To start, heat 1 1/2 C milk, 1 C cream, 3/4 C sugar, 4 1-inch pieces of shaved ginger, and 1/2 T blood orange zest in a medium-sized saucepan over medium heat. Stir the mixture constantly, until it just reaches the point of simmer. Then remove from heat.

Milk_Blood_Orange_Zest

While milk is heating, lightly whisk 4 egg yolks in a separate medium-sized bowl.

Egg_Yolks_Sugar

Pour about half of the warm milk/cream into the bowl with the egg yolks, whisking while you do so. This is to temper the eggs, which will allow you to slowly bring up the temperature of the eggs without cooking them.

Now, pour the egg/milk mixture back into the pan with the rest of the milk.

Milk_Egg_Yolk_Mixture

Continue to cook over low heat, while also continuing to whisk. When the mixture thickens enough to coat the back of the spoon, remove the saucepan from heat. This should take about 5-7 minutes.

In a separate large bowl, pour the remaining 1 C heavy cream, 3/4 C blood orange juice, and the remaining 1/2 T blood orange zest. Best color ever.

Blood_Orange_Milk_Sugar

Strain the egg/milk mixture into the bowl, making sure to continue to whisk.

Adding the milk mixture meant my mixture didn’t stay that vibrant blood orange color… But not adding it would have meant not very creamy ice cream, which is definitely more important to me!

Milk_Egg_Yolk_Blood_Orange_Mixture

Cover bowl with plastic wrap (it’s best if the plastic wrap is actually touching the top of the mixture) and refrigerate for at least 4 hours.

Milk_Egg_Yolk_Blood_Orange_Mixture_2

Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions.

Blood_Orange_Ice_Cream_Processing

Be sure to mix in the 3/4 C dark chocolate chips when ice cream is almost done processing.

Blood_Orange_Ice_Cream_Processing_2

When ice cream is frozen, remove to airtight containers and put in freezer for at least 4 hours to continue to harden.

I still like my old Zak ice cream containers, but I’m really in love with these Tovolo ones from Sur la Table. My ice cream froze beautifully and the covers are SO easy to remove (which is obviously really important when you’re craving a quick ice cream fix!).

Blood Orange Ginger Dark Chocolate Chip Ice Cream | wearenotmartha.com

Citrus and chocolate, citrus and chocolate. Isn’t winter the BEST?!?!

Blood Orange Ginger Dark Chocolate Chip Ice Cream | wearenotmartha.com

Happy February Thanksgiving. This is the perfect way to end your giant meal. OR you could simply eat this AS your giant meal. Then you’d have a whole lot to be thankful for.

Blood Orange Ginger Dark Chocolate Chip Ice Cream | wearenotmartha.com

I sprinkled a little more blood orange zest over the top of the ice cream because zest is clearly my thing this week. There will be more on Friday. Just warning you now.

Blood Orange Ginger Dark Chocolate Chip Ice Cream | wearenotmartha.com

Here’s one more thing I’m thankful for in these dark depths of winter: my neon pink bowls. Chris got them fro me for Christmas from Wind and Willow Home and I am absolutely in love with them. They just plain make me happy.

Blood Orange Ginger Dark Chocolate Chip Ice Cream | wearenotmartha.com

A neon pink bowl with blood orange ice cream.

Blood Orange Ginger Dark Chocolate Chip Ice Cream | wearenotmartha.com

I debated whether or not I wanted to put ginger in this ice cream, but I went for it and am so happy I did. It complemented the blood orange citrus flavor perfectly without overpowering it. Shhh but Chris says he doesn’t like ginger and he LOVED this ice cream. I don’t think he knew there was ginger in it. He said it tasted like a creamsicle, but even better.

Blood Orange Ginger Dark Chocolate Chip Ice Cream | wearenotmartha.com

Also, I really want to enlarge this photo and hang it across from my desk, so I can stare at it all day long. It’s a great reminder that life is GOOD.

Blood Orange Ginger Dark Chocolate Chip Ice Cream | wearenotmartha.com

And now I’m seriously craving dark chocolate-covered blood oranges. Please, can blood orange season last forever without winter and snow lasting forever?!

Blood Orange Ginger Dark Chocolate Chip Ice Cream | wearenotmartha.com

No? Didn’t think so, but it was worth asking.

Blood Orange Ginger Dark Chocolate Chip Ice Cream | wearenotmartha.com

And that concludes the second day of winter citrus zest week here at We are not Martha. I hope you’re having a happy one and are getting excited for Daylight Saving Time in less than two weeks!!

What are you thankful for right now?

 

5 from 1 vote
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Blood Orange Ginger Dark Chocolate Chip Ice Cream
Vibrantly colored winter citrus is perfectly complemented by ginger and dark chocolate making for a blood orange ice cream that's worth turning the heat up for this winter.
Course: Dessert
Servings: 2 quarts
Author: We are not Martha
Ingredients
  • 1 1/2 C whole milk
  • 2 C heavy cream separated
  • 3/4 C sugar
  • 1 T blood orange zest separated
  • 4 1- inch pieces shaved ginger
  • 4 egg yolks
  • 3/4 C blood orange juice
  • 3/4 C dark chocolate chips
Instructions
  1. Heat milk, 1 C cream, sugar, ginger, and 1/2 T blood orange zest in a medium-sized saucepan over medium heat.
  2. Stir constantly, until the mixture just reaches the point of simmer. Then remove from heat.
  3. While milk is heating, lightly whisk the egg yolks in a separate medium-sized bowl.
  4. Pour about half of the warm milk/cream into the bowl with the egg yolks, whisking while you do so.
  5. Then pour the egg/milk mixture back into the pan with the rest of the milk.
  6. Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 5-7 minutes, remove the saucepan from heat.
  7. In a separate large bowl, pour the remaining 1 C heavy cream, blood orange juice, and the remaining 1/2 T blood orange zest. Strain the egg/milk mixture into the bowl, making sure to continue to whisk.
  8. Cover bowl with plastic wrap and refrigerate for at least 4 hours.
  9. Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions, mixing in dark chocolate chips when ice cream is almost done processing.
  10. When ice cream is frozen, remove to airtight containers and put in freezer for at least 4 hours to continue to harden.

18 Responses to "Blood Orange Ginger Dark Chocolate Chip Ice Cream"

  1. O M G! This looks incredible!!! I haven’t used my ice cream maker in ages, and this might just change that 😉

  2. Rachel says:

    ah is there anything more beautiful than blood oranges?! love this ice cream. even in the cold weather (which is finally starting to get to me…), i could always eat ice cream 🙂

  3. now that is ice cream! WOW

  4. Odetta says:

    Beautiful photos!!! So loving this ice cream!

  5. The flavour combo in this ice cream sounds amazing!

  6. WOW! This ice cream sounds absolutely phenomenal! I too am thankful for a warm house in these horribly cold temperatures.

  7. Oh my gosh Sues I love everything about this ice cream! I totally want a giant bowl right now.

  8. I Wilkerson says:

    “…because, by the time February rolls around, it’s really difficult to figure out what you’re thankful for.” Funniest (because it’s true) intro EVER! But seriously, I’d eat this any time of the year!

  9. I love ginger ice cream and you have just made it better.

  10. Pam says:

    It looks and sounds creamy and delicious. My family loves orange/chocolate combined so I know they would LOVE this!

  11. I had blood orange sorbet for the first time the other day and it was amazing! I can’t wait to try this ice cream, especially with the addition of the chocolate chips!

  12. This is all of my favorite flavors in one bowl. Thanks for the reminder that we need to be grateful. I moan about taking the dogs out in this weather, yet I have a toasty warm house to come back inside to.

    xo

  13. I love those containers, and the ice cream sounds fantastic. I’m grateful for the bountiful harvest our wine farmers are having 🙂

  14. Monica says:

    You’ve just proven that in frigid temps, I can crave piping hot soup and chicken pot pie alongside ice cream! This is wonderful…and we do have so much to be thankful for all year round. Great reminder.

  15. That citrus is gorgeous! And ice cream always gives me reason to be thankful. 🙂

  16. I have been a fan of Paul Newman’s Orange Chocolate Chip cookies for years and I don’t come across this flavor combination very often unfortunately. I can’t wait to make this ice cream as soon as Lent is over. Unfortunately I gave up sugar for Lent but am planning a big post-Easter sugar bender and this recipe is definitely making the short list – thanks for sharing!

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  18. […] and make these Pumpkin Gingersnap S’mores with them. Also, do me a favor and make this Blood Orange Ginger Dark Chocolate Chip Ice Cream at some point this winter, OK? Thank […]

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