Blood orange ice cream

Ingredients for 1 servings:

• 6 small oranges (blood oranges), possibly medium-sized
• 350 g sour cream
• 200 g cream, whipped
• 100 g sugar
• 4 tsp, ground locust bean gum

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Total time approx. 25 minutes

without egg, prepared in an ice cream maker

First, squeeze the blood oranges and collect the juice in a container. Add the sour cream a little at a time and mix well until everything is well combined. Add the locust bean gum and stir in (if possible so that no lumps form). Now stir the sugar into the mixture and fold in the whipped cream. Chill the mixture in the refrigerator for a while until the locust bean gum has given the mixture some binding. Meanwhile, prepare the ice cream maker. Finally, pour the chilled ice cream mixture into the ice cream maker and run it for about 40 minutes (varies depending on the ice cream maker and the consistency of the ice cream mixture). This amount of ingredients yields approximately 1-1.3 liters of ice cream. Of course, other citrus fruits such as oranges, lemons, or limes can be used instead of blood oranges. However, the amount of sugar should be adjusted as needed.