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5 from 1 vote

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.
Prep Time40 mins
Cook Time8 hrs
Total Time8 hrs 40 mins
Course: Dessert
Servings: 1 quarts
Author: We are not Martha


  • 1 1/2 cups whole milk
  • 2 cups heavy cream, separated
  • 3/4 cup sugar
  • 1 Tbsp blood orange zest, separated
  • 4 1-inch pieces shaved ginger
  • 4 egg yolks
  • 3/4 cup blood orange juice
  • 3/4 cup dark chocolate chips


  • Heat milk, 1 cup cream, sugar, ginger, and 1/2 Tbsp blood orange zest in a medium-sized saucepan over medium heat.
  • Stir constantly, until the mixture just reaches the point of simmer. Then remove from heat.
  • While milk is heating, lightly whisk the egg yolks in a separate medium-sized bowl.
  • Pour about half of the warm milk/cream into the bowl with the egg yolks, whisking while you do so.
  • Then pour the egg/milk mixture back into the pan with the rest of the milk.
  • 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.
  • In a separate large bowl, pour the remaining 1 cup heavy cream, blood orange juice, and the remaining 1/2 Tbsp blood orange zest. Strain the egg/milk mixture into the bowl, making sure to continue to whisk.
  • Cover bowl with plastic wrap and refrigerate for at least 4 hours.
  • 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.
  • When ice cream is frozen, remove to airtight containers and put in freezer for at least 4 hours to continue to harden.