Blood Orange Ice Cream with Spiked Hot Fudge Sauce

Blood Orange Ice Cream with Spiked Hot Fudge Sauce | Yes to Yolks

Is it too cold for ice cream?

I don’t think so. Then again, I rarely say no to ice cream. I inherited the ice cream gene from my father. He refers to it as getting in his daily “vitamin I.” That is some sound logic, if you ask me. You can find five varieties of ice cream in his freezer at all times. No exaggeration.

This particular ice cream came about after I was a little overzealous with the blood oranges. They are such a treat and I can rarely find them in these parts, so when I DO see them, I stock up. And then I’m left trying to come up with fun ways to eat or drink them before they go bad. It’s not a terrible problem to have, but sometimes I really have to get creative. This time around, I thought an orange ice cream was the way to go.

Blood Orange Ice Cream with Spiked Hot Fudge Sauce | Yes to Yolks

This ice cream turned out beautifully. It kind of reminds me a creamsicle. A creamsicle dunked in drunken chocolate. Oh yeah. Good stuff. It’s just my play on the classic flavor combo of orange and chocolate…with a little booze mixed in. You really can’t go wrong here.

Blood Orange Ice Cream with Spiked Hot Fudge Sauce | Yes to Yolks

Since I made this batch of ice cream, I’ve come down with a pretty bad head cold. Sore throat, tons of sniffles, and just overall ickiness. I’ve subsequently lost my sense of taste. So sad. As soon as I regain it, though, I’m going to mix up another batch of this stuff…because it is damn good. It currently feels good on my sore throat, but that’s about it. I’ll just trust the pre-sick memories. Yum.

Blood Orange Ice Cream with Spiked Hot Fudge Sauce | Yes to Yolks

I want to face plant into that pool of yumminess up there.


Blood Orange Ice Cream with Spiked Hot Fudge Sauce            (makes 6 servings)

For the Ice Cream:

2 cups half-and-half

½ cup sugar

1 teaspoon vanilla extract or bean paste

Pinch of salt

2 tablespoons blood orange zest

4 egg yolks

¾ cup freshly squeezed blood orange juice (you can definitely use regular oranges if you can’t find the blood variety)


For the Hot Fudge Sauce:

1 stick butter

3 tablespoons unsweetened cocoa powder

1 cup sugar

6 oz evaporated milk

1 teaspoon vanilla extract or bean paste

1-2 tablespoons orange liqueur (optional)

Grated chocolate, for serving (optional)


For the Ice Cream:

Combine the half-and-half, half the sugar, vanilla, salt, and zest in a saucepan. Bring to a simmer and stir until the sugar is dissolved. Remove from heat.

Meanwhile, beat the egg yolks and remaining half of sugar in a bowl until pale and frothy. Very slowly, add the warm half-and-half mixture to the egg mixture, whisking constantly.

Return mixture to saucepan and cook over medium-low heat, stirring constantly, until the custard is thick and coats the back of a wooden spoon.

Remove from heat and pour mixture through a fine-mesh strainer into a large bowl. Bring to room temperature and then chill in the fridge for at least 30 minutes. Transfer to an ice cream maker and freeze according to machine instructions. Transfer the ice cream to an airtight container and keep in the freezer.


For the Hot Fudge Sauce:

Combine all the ingredients except the liqueur in a small saucepan. Bring to a boil and cook for 5 minutes, stirring frequently. Remove from heat and stir in liqueur. Carefully pour mixture into a blender and blend for 2 minutes.

Serve the ice cream topped with the warm fudge sauce and grated chocolate. If using at a later time, gently reheat the fudge sauce by microwaving in 15-second increments, stirring after each round, until smooth and melted. It will keep in the fridge for several weeks.


Ice cream recipe adapted from here.  Hot fudge sauce recipe adapted from here.

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  1. says

    I just got myself my very first ice cream maker and this ice cream looks like it will the first I will be making. Unfortunately, I might have to use regular oranges as you suggested as I am not sure where to find blood oranges. Thanks for the delicious recipe.


  1. […] I think I’ve been averaging one soup recipe a week on here this winter. It’s getting kind of obnoxious. I can’t help myself! It’s a reflection of real life. We eat soup EVERY SINGLE WEEK. As I’ve said many times before, it’s a go-to for me in the chilly months. It’s easy to throw together and covers us for a few meals which makes it perfect for the workweek. As I mentioned last time, I’m still getting over a nasty head cold, so this sort of thing is even more up my alley now than usual (and that’s saying something!). Soup is all I have an appetite for these days. Well, soup and this ice cream. […]

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