Active Time

　　25 min

　　Total Time

　　3 1/2 hr

　　This recipe was inspired by an unforgettable blood-orange ice cream made by chef Greg Malouf of Mo Mo restaurant in Melbourne, Australia. We've used navel oranges, available all year long.

　　

Ingredients

Makes about 3 cups

　　2 large navel oranges

　　2 cups whole milk

　　1/2 cup sugar

　　4 large egg yolks

　　

Special Equipment

an instant-read thermometer; an ice cream maker

　　

Step 1

Finely grate 2 tablespoons zest from oranges, then halve oranges and squeeze enough juice to measure 1/2 cup. Discard oranges.

　　

Step 2

Bring milk, 1/4 cup sugar, a pinch of salt, and 1 tablespoon zest to a boil in a 2-quart heavy saucepan, then remove from heat and let steep 30 minutes.

　　

Step 3

Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, whisking constantly until combined well. Pour mixture into same saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.

　　

Step 4

Stir in orange juice and remaining tablespoon zest and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.