Blood Orange Gelato

A bright, tangy custard gelato made with fresh blood orange juice and zest.

⏱️ Prep: 10 min🍳 Cook: 1440 min

Ingredients

1/2 cup	120 ml	whole milk
1/3 cup	80 ml	heavy cream
1/3 cup	80 ml	granulated sugar
1 large		egg yolk
1/3 cup	80 ml	fresh blood orange juice (from about 1–2 blood oranges)
2 teaspoon	10 ml	finely grated blood orange zest
1/4 teaspoon	1.3 ml	vanilla extract
pinch		fine sea salt

In a medium saucepan, combine milk, heavy cream, and half of the sugar. Place over medium heat and cook, stirring occasionally, until steaming but not boiling, about 3–4 minutes.
In a separate bowl, whisk together egg yolks, remaining sugar, orange zest, and salt until smooth.
Slowly pour about ⅓ of the hot milk mixture into the egg yolk mixture, whisking constantly to temper.
Pour the egg mixture back into the saucepan and return to medium-low heat. Cook, stirring constantly with a rubber spatula, until the mixture thickens and reaches 170°F–175°F on an instant-read thermometer, about 3–5 minutes.
Remove from heat and stir in blood orange juice and vanilla extract until fully combined.
Make sure pint base is closed. Pour mixture through a fine-mesh strainer into an empty CREAMi® Swirl Pint to remove any lumps and zest pieces.
Place pint in an ice bath to cool for 15–20 minutes, stirring occasionally. Once cooled, place storage lid on pint and freeze for 24 hours.
Remove pint from freezer and remove lid from pint. Place Swirl Pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Slide bowl assembly onto motor base and twist the handle right to raise the platform and lock in place.
Select SCOOP, then select GELATO.
When processing is complete, remove gelato from the pint and serve immediately.