Blood Orange Ice Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 small orange (s) (blood oranges), possibly medium-sized
- 350 g sour cream
- 200 g cream, whipped
- 100 g suar
- 4 teaspoons, leveled carob gum
Print Recipe
Pin Recipe Instructions
- First, squeeze the blood oranges and collect the juice in a container. Add the sour cream in small amounts and stir well until everything has combined well. Add the locust bean gum and stir in as well (if possible, so that no lumps form). Now stir in the sugar and fold in the whipped cream.
- Pre-cool the mixture in the refrigerator for a while until the carob gum has given the whole thing some binding. Meanwhile, make the ice machine ready for use.
- Finally, put the pre-cooled ice cream mass into the ice cream machine and switch it on for approx. 40 minutes (varies depending on the ice cream machine and the consistency of the ice cream mass). This amount of ingredients makes about 1 - 1.3 liters of ice cream.
- Instead of blood oranges, other citrus fruits such as oranges, lemons or limes can of course also be used. However, the amount of sugar should then be adjusted as required.
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