Blood Orange No-Churn Ice Cream
The bitter notes of the blood orange juice and zest pairs beautifully with the sweetened condensed milk and cream. Adding a little orange liqueur brightens the flavor.
Ingredients
- One 14 oz [396 g] can sweetened condensed milk
- 1/2 cup [120 g] blood orange juice
- 1 to 2 tablespoons orange liqueur optional
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
- 2 ounces [57 g] cream cheese
- 1 tablespoon grated blood orange zest
- 2 cups [480 g] heavy cream
- A few drops of orange food coloring if desired
Instructions
- In a large bowl, whisk the sweetened condensed milk, blood orange juice, orange liqueur, vanilla, and salt until completely combined.
- In the bowl of a stand mixer fitted with a whisk, beat the cream cheese and blood orange zest on medium until smooth. Turn the mixer to low and add the heavy cream in a slow steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
- Add half the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain. Add a few drops of food coloring if desired and stir until combined. Pour into a 9 in [23 cm] loaf pan or Pullman pan with a lid and freeze until firm, 6 hours or, covered, up to 1 week.
Notes
The blood orange juice is often a dark purple color, and once added to the sweetened condensed milk can turn the mixture a gray color. I like to add a few drops of orange or pink food coloring to the mixture to make the color a little more pleasing to the eye.