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
Servings: 1 quarts
- 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.