Campari Blood Orange

Bitter aperitivo and fresh blood orange juice in a custard base, the Campari’s herbal bitterness softened by fat and cold but still present in the finish.

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Servings: 1/2 cup servings

Calories: 283kcal

Weight measurements (grams) adjust with servings. Volume measurements shown in parentheses are accurate at the default serving size — use grams when scaling recipes up or down.

Ingredients

355 g heavy cream 1½ cups
245 g whole milk 1 cup
135 g granulated sugar ⅔ cup
4 large egg yolks
45 g Campari 3 tbsp
80 g fresh blood orange juice ⅓ cup
1 tsp blood orange zest
4.5 g vanilla extract 1 tsp
1.5 g fine salt ¼ tsp

Instructions

Confirm bowl frozen 24+ hours.
Heat cream, milk, salt, and zest until steaming. Cover and steep 15 minutes.
Reheat. Whisk yolks and sugar. Temper in two additions. Cook to 170–175°F.
Remove from heat. Stir in Campari, juice, and vanilla. Strain and chill 4 hours.
Start machine. Pour base through spout. Churn 20–25 minutes. Freeze 3–4 hours.

Notes

Frozen bowl: 24+ hours. Campari is only 48 proof, so 3 tbsp is safe for freezing. Its bitterness is the defining characteristic of this flavor — it’s meant to taste like a frozen Negroni riff, not a sweet orange creamsicle. Blood orange season is typically December through April; navel oranges are not a good substitute because they lack the berry-citrus complexity. In off-season, frozen blood orange juice works.

Nutrition

Campari Blood Orange — Cuisinart ICE-21 / ICE-70