Lemon Ice Cream with Blood Orange Sauce

  • Active Time 25m
  • Total Time 3h 25m

Serves 6

Lemon juice and lemon oil give this ice cream its citrusy flavor; zest would get in the way of the ultra-smooth texture.


  • For Ice Cream:
  • 6 large egg yolks
  • 1 cup sugar
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon oil (see Note)
  • For Sauce:
  • 1 1/2 cups blood orange juice (from about 6 blood oranges), fresh or frozen, thawed
  • 1/4 cup sugar


FOR ICE CREAM: Whisk egg yolks and sugar in large heat-proof bowl. Bring milk and cream to boil in heavy medium non-reactive saucepan. Gradually whisk hot milk mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard thickens slightly and coats back of spoon, about 5 minutes. (Do not boil). Remove from heat; stir in lemon juice and lemon oil. Strain custard through fine-mesh strainer into medium bowl. Cool to room temperature. Cover and refrigerate until well chilled.

Process chilled custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze up to 4 days.

FOR SAUCE: Strain juice into heavy medium non-reactive saucepan. Add sugar and stir over medium heat until sugar dissolves. Bring to boil. Reduce heat and simmer until sauce is reduced by half and syrupy, about 10 minutes. You should end up with about 3/4 cup of sauce. Cool to room temperature.

DO-AHEAD TIP: Sauce can be made 1 week ahead. Cover and refrigerate. Or, freeze up to 6 months.

TO ASSEMBLE: Scoop lemon ice cream into dessert bowls. Drizzle with blood orange sauce or spoon sauce around ice cream. Serve immediately.

NOTE: Lemon oil by is made by the distillation of oils from lemon zest and has an incomparable flavor. Do not substitute lemon extract or lemon rind, which would ruin the texture.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4773

nutrition information per serving

581 calories; 38g total fat; 332mg cholesterol; 78mg sodium; 55g carbohydrates; 0g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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