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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: 12 1/2 cup servings
Calories: 233kcal
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
- 470 g heavy cream 2 cups
- 245 g whole milk 1 cup
- 150 g granulated sugar ¾ cup
- 5 large egg yolks
- 45 g Campari 3 tbsp
- 125 g fresh blood orange juice ½ cup
- 2 tsp blood orange zest
- 4.5 g vanilla extract 1 tsp
- 1.5 g fine salt ¼ tsp
Instructions
- Heat cream, milk, salt, and zest until steaming. Cover and steep 15 minutes.
- Reheat to steaming.
- Whisk yolks and sugar until pale. Temper in two additions.
- Cook to 170–175°F. Remove from heat. Stir in Campari, blood orange juice, and vanilla.
- Strain, pressing zest. Chill 4 hours or overnight.
- Churn 20–25 minutes. Freeze 4 hours until firm.
Nutrition
Serving: 0.5cup | Calories: 233kcal | Carbohydrates: 17g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 123mg | Sodium: 70mg | Potassium: 99mg | Fiber: 0.1g | Sugar: 16g | Vitamin A: 735IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 0.3mg