Blood Orange Gelato (Gelato di arancia rosso)
Blood oranges are less acidic than other oranges and carry undertones of strawberries or raspberries. Choose a heavy specimen to ensure a quality fruit for your gelato.
INGREDIENTS | YIELD: 1 QUART
- 1¾ cups sugar
- 1½ cups water
- 2¼ cups fresh blood orange juice
- ½ cup heavy cream
- 1 teaspoon vanilla
Place the sugar and water in a small saucepan, and stir over medium heat until all of the sugar is dissolved. Allow to cool, then combine with the orange juice. Cover and refrigerate until cool, approximately 2 hours or more.
In a separate bowl, whip the cream and vanilla to stiff peaks, then fold into the orange mixture.
Add to ice cream maker and follow manufacturer's instructions for freezing. Stop the churning as soon as the gelato is just frozen.