Blood Orange Gelato
Published March 4, 2026
- Total Time
- 30 minutes, plus overnight chilling
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes, plus overnight chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/480 grams half-and-half
- Pinch of fine salt
- ½ cup/100 grams granulated sugar
- 2tablespoons cornstarch
- 1cup/240 grams blood orange juice (from 5 or 6 blood oranges)
- 2teaspoons grated blood orange zest
- 2teaspoons grated lemon zest
- 3tablespoons Grand Marnier or other orange liqueur
Nutritional analysis per serving (6 servings)
215 calories; 9 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 0 grams dietary fiber; 23 grams sugars; 3 grams protein; 74 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put half-and-half, salt and sugar in a saucepan over medium heat. Bring mixture to just under a boil.
- Step 2
Mix cornstarch with 2 tablespoons cold water. Add to saucepan and bring to a simmer, whisking continuously until mixture thickens slightly, 1 to 2 minutes.
- Step 3
Off heat, whisk in blood orange juice, blood orange zest, lemon zest and Grand Marnier. Cool mixture by setting saucepan in an ice bath or refrigerate for several hours or overnight.
- Step 4
Churn mixture in an ice cream machine, then transfer to a container and place in the freezer compartment to firm up until ready to serve.
Private Notes
Comments
@Jen I lived in Afghanistan for several years working for the UN and once when we were on the road we stopped at an ice cream shop where they made Mango ice cream by hand. They had a wide shallow-ish copper bowl which they set in a big pan of ice and then stirred their mango cream mixture continuously until it set up nicely. It was really cool to watch and fresh to eat! It looked like it took a bit of elbow grease, but I think a thin metal pan set in sink with ice could work!
Is there a work around if you don't have an ice cream maker? Thanks.
@Jen. I googled it and found about 10 ways with the easiest and best requiring a food processor. If you have one, cool the mixture and pour it into a ziploc bag. Then freeze it in the bag. Take frozen mixture out of bag (mine was ready in 2-3 hours and not frozen solid) and break into chunks. Put chunks in processor. Then pulse it or mix to “churn” the ice cream. It became a nice creamy texture which I poured into a glass container to then freeze overnight. I had cut alcohol in half as didn’t have enough but added some of the pulpier discard from juicing as orange juice “concentrate” which was suggested as a non alcoholic substitute for the Grand Marnier. Worked fine. One comment here mentioned that without the alcohol it would not scoop. The end product scooped just fine for me after letting it defrost a bit just like any other store bought ice cream. The consistency was between sorbet and ice cream. Came out refreshing and light tasting. Next time, I may halve the granulated sugar.
@Jen I got a Cuisinart small frozen yogurt maker (I believe it was called) which works great for sherbet /sorbets, although I haven't made this one yet. About $50. You must store the container in the freezer.
Holy smokes this is delish!!
You can buy non dairy half and half.