Blood Orange – Vanilla Creamsicle Recipe

How to make it

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• To Make The Blood Orange Sorbet

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• In a large bowl, combine the blood orange juice, sugar, lemon juice, and salt. Stir until the sugar dissolves.
• Refrigerate for at least 2 hours or up to overnight.
• Churn in an ice cream machine according to the manufacturer’s instructions.
• Freeze until scoopable, about 2 hours, depending on your freezer.

• To Make The Vanilla Custard

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• Combine the vanilla bean, seeds, cream, milk, and sugar in a medium saucepan. Heat over medium heat, stirring occasionally, until almost simmering.
• Turn off the heat and cover the pan.
• Let the vanilla bean steep in the liquid for 10 minutes.
• Stir together the gelatin and the water in a small bowl. Let stand for 5 minutes.
• Strain the cream mixture into a bowl, discarding the vanilla bean.
• Stir the gelatin mixture into the cream with a heat-resistant plastic or wooden spatula.
• Let the liquid cool to warm, stirring occasionally, about 10 minutes. (Stirring prevents the gelatin from sinking to the bottom of the hot liquid.)
• Pour the vanilla custard into 6 ramekins. Refrigerate until set, at least 4 hours.

• To Serve

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• Unmold by dipping the bottom of the ramekins in a bowl of very hot water.
• Run a knife around the inside edge of each cream and invert onto a plate.
• Arrange the orange segments around the creams.
• Place a scoop of sorbet on top of the vanilla custard. (You can also serve it in the dish if you don’t want to unmold it. Put the segments and sorbet on top.)
• Serve immediately.

• To Make In Advance

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• The creams may be made a day ahead. Once firm, cover with plastic wrap.
• The sorbet can be made a day ahead too.