A cross between sorbet and ice cream, full of both dairy richness and the tart berry flavor of blood orange.
Note: Keep your blood oranges chilled in the fridge to cut down on prep time.
2 cups blood orange juice, strained, plus 1 teaspoons blood orange zest from about 14 blood oranges
1 cup cream
1 cup clear ("light") corn syrup
1/2 cup sugar
1/4 teaspoon salt
In a large mixing bowl, whisk together blood orange juice, zest, cream, corn syrup, and sugar until sugar is completely dissolved. Stir in salt to taste. If blood oranges were not chilled, chill mixture in refrigerator for 2 to 3 hours until very cold.
Churn mixture according to manufacturer's instructions. Serve immediately as soft serve or transfer to an airtight container and chill in freezer for at least 4 hours for a firmer texture.
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|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 0g||0%|
|Total Sugars 51g|
|Vitamin C 31mg||156%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|