Sicilian Blood Orange Gelato

Directions

1. 1In a small saucepan over medium heat, combine the sugar, corn syrup, and whole milk. Stir gently until the sugar fully dissolves, about 3 to 4 minutes. Remove from heat and let cool to room temperature.
2. 2Whisk in the heavy cream, fresh blood orange juice, blood orange zest, and sea salt until well combined. Taste and adjust sweetness if needed.
3. 3Pour the base into a Ninja Creami pint container, filling it to the max fill line. Secure the lid and place the pint on a flat, level surface in your freezer. Freeze for 24 hours.
4. 4After 24 hours, remove the pint from the freezer and let it sit at room temperature for 5 minutes. Remove the lid and install the pint into the Ninja Creami outer bowl, then lock it into the machine.
5. 5Select the GELATO preset and let the machine run the full cycle.
6. 6Check the texture after the cycle. If the gelato appears crumbly or powdery, add a small splash of whole milk (about 1 teaspoon) to the center of the pint and run the RE-SPIN function until smooth and creamy.
7. 7Scoop into serving dishes and top with candied orange peel and chopped dark chocolate if desired. Serve immediately for the best texture.

Tips

• Freeze your pint completely flat for the full 16-24 hours; a partially frozen pint will come out grainy when you spin it in the Creami.
• If your gelato comes out too icy or crumbly after processing, add a splash of heavy cream or whole milk and re-spin for a smoother scoop.
• Use fresh blood orange juice for the best flavor; bottled juice works but can taste flat compared to what you get from squeezing your own fruit.

Variations

• Swap half the blood orange juice for regular orange juice if blood oranges are out of season, then add an extra teaspoon of zest for tartness.
• Make it dairy-free by using full-fat coconut milk instead of heavy cream and the same amount of unsweetened almond milk in place of whole milk.
• Add a tablespoon of Cointreau or Grand Marnier to the liquid base before freezing for an adult version with deeper citrus notes.

FAQ

What if my pint didn't freeze solid after 24 hours?

Make sure your freezer is set to 0 degrees Fahrenheit or colder, and that the pint is sitting flat on a level shelf with no obstructions. Thicker bases with more corn syrup and sugar take longer to freeze solid than thin, diluted ones.

Can I make this lighter or less rich?

Yes, reduce the heavy cream to 1/2 cup and increase the whole milk to 1 1/4 cups, or use half-and-half instead of heavy cream. You can also lower the sugar by 2 tablespoons if you prefer it less sweet.

How long does the frozen pint keep in my freezer?

Keep it frozen for up to 2 weeks for best flavor and texture; after that, ice crystals start forming and it can taste watery when you spin it. Always make sure the pint stays flat and covered.

Can I use bottled or concentrate blood orange juice instead of fresh?

Bottled juice works fine, but check the label to make sure it's 100 percent juice with no added sugar or water. Concentrate is too intense and will throw off the balance of sweetness and texture.

Nutrition

Per serving · makes about 2 servings · estimated