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Burnt orange ice cream is loaded with layered flavors of caramel and deep citrus. This is not your every day orange ice cream.

Burnt orange ice cream is a gorgeous caramel with butter and sugar (well obviously) with fresh orange juice, orange zest and of course cream and eggs! Making the caramel was a magic experience.

It turned dark golden-orange and infused the cream mixture with a deep, rich flavor. Ladies and gentleman, this is not your momma's orange ice cream.

Method:

1) In a medium saucepan combine the cream, milk and orange zest and bring to a  light boil. Remove the pan from heat, cover, and let stand while you make the other mixture.

2) In another saucepan, combine ½ cup sugar and orange juice and bring to a boil over medium high heat, stirring with a whisk until sugar is dissolved. Bring to a boil without stirring, but swirling the pan every so often. Do this until the the mixture turns into a deep caramel color.

3) Remove the caramel from heat and carefully add the warmed cream mixture together, while whisking until smooth. Put back on low heat, while whisking for a few more minutes.

4) In a separate bowl, whisk together the egg yolks, ¼c sugar and salt. Slowly had about ½ cup of the warm cream mixture to the eggs while whisking. You want to do this slowly to "temper" the eggs so they don't scramble and everything incorporates well. So this until everything is mixed together.

5) Bring mixture back into the saucepan and cook on low heat while stirring with a wooden spoon. The custard will thicken and you want to be able to coat the back of the spoon.

6) When ready, pour mixture through a fine sieve and into a clean bowl. Stir in vanilla and allow to cool to room temperature. Then place in refrigerator for at least 2 hours until cold.

7) When custard is cool enough, pour into your ice cream maker (I used my Kitchen-Aid attachment). Leave it on setting 1-2 for 20 minutes. At this point it was way too soft and I placed it in an airtight container and allowed it to freeze for a few more hours. The ice cream is silky and soft enough to scoop out easily.

Ingredients

• Heavy Cream
• Milk
• Oranges
• Sugar
• Orange Juice
• Egg
• Salt
• Vanilla Extract

Instructions

1. In a medium saucepan combine the cream, milk and orange zest and bring to a light boil. Remove the pan from heat, cover, and let stand while you make the other mixture.
2. In another saucepan, combine ½ cup sugar and orange juice and bring to a boil over medium high heat, stirring with a whisk until sugar is dissolved. Bring to a boil without stirring, but swirling the pan every so often. Do this until the the mixture turns into a deep caramel color.
3. Remove the caramel from heat and carefully add the warmed cream mixture together, while whisking until smooth. Put back on low heat, while whisking for a few more minutes.
4. In a separate bowl, whisk together the egg yolks, ¼ cup sugar and salt. Slowly had about ½ cup of the warm cream mixture to the eggs while whisking. You want to do this slowly to "temper" the eggs so they don't scramble and everything incorporates well. So this until everything is mixed together.
5. Bring mixture back into the saucepan and cook on low heat while stirring with a wooden spoon. The custard will thicken and you want to be able to coat the back of the spoon.
6. When ready, pour mixture through a fine sieve and into a clean bowl. Stir in vanilla and allow to cool to room temperature. Then place in refrigerator for at least 2 hours until cold.
7. When custard is cool enough, pour into your ice cream maker (I used my Kitchen-Aid attachment). Leave it on setting 1-2 for 20 minutes. At this point it was way too soft and I placed it in an airtight container and allowed it to freeze for a few more hours. The ice cream is silky and soft enough to scoop out easily.

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5 from 4 votes

Burnt Orange Ice Cream

Burnt orange ice cream is loaded with layered flavors of caramel and deep citrus. This is not your every day orange ice cream.

Prep Time10 minutes mins

Cook Time30 minutes mins

Chilling3 hours hrs

Total Time3 hours hrs 40 minutes mins

Course: Dessert

Cuisine: American

Keyword: orange ice cream

Servings: 8 servings

Calories: 297kcal

Author: Samantha Ferraro

Ingredients

• 1 ½ c heavy cream
• 1 ½ c whole milk
• 2 Tb finely grated orange zest from 3 large oranges
• ¾ c sugar divided
• ½ c strained fresh orange juice about 2-3 large oranges
• 5 egg yolks
• ¼ teaspoon salt
• ½ teaspoon vanilla extract

US Customary - Metric

Instructions

• In a medium saucepan combine the cream, milk and orange zest and bring to a light boil. Remove the pan from heat, cover, and let stand while you make the other mixture.
• In another saucepan, combine ½ cup sugar and orange juice and bring to a boil over medium high heat, stirring with a whisk until sugar is dissolved. Bring to a boil without stirring, but swirling the pan every so often. Do this until the the mixture turns into a deep caramel color.
• Remove the caramel from heat and carefully add the warmed cream mixture together, while whisking until smooth. Put back on low heat, while whisking for a few more minutes.
• In a separate bowl, whisk together the egg yolks, ¼ cup sugar and salt. Slowly heat about ½ cup of the warm cream mixture to the eggs while whisking. You want to do this slowly to "temper" the eggs so they don't scramble and everything incorporates well. So this until everything is mixed together.
• Bring mixture back into the saucepan and cook on low heat while stirring with a wooden spoon. The custard will thicken and you want to be able to coat the back of the spoon.
• When ready, pour mixture through a fine sieve and into a clean bowl. Stir in vanilla and allow to cool to room temperature. Then place in refrigerator for at least 2 hours until cold.
• When custard is cool enough, pour into your ice cream maker (I used my Kitchen-Aid attachment). Leave it on setting 1-2 for 20 minutes. At this point it was way too soft and I placed it in an airtight container and allowed it to freeze for a few more hours. The ice cream is silky and soft enough to scoop out easily.

Notes

Burnt Orange Ice Cream Recipe adapted from Lottie + Doof

Nutrition

Calories: 297kcal | Carbohydrates: 25g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 177mg | Sodium: 108mg | Potassium: 158mg | Fiber: 0.2g | Sugar: 24g | Vitamin A: 930IU | Vitamin C: 10mg | Calcium: 105mg | Iron: 0.4mg

Puff pastry intestines are perfect for Halloween! Puff pastry is filled with a sweet mascarpone filling and rolled up to look like intestines and drizzled with a sweet bloody "raspberry jam" and finished with shards of edible glass.

I love Halloween. For one..it's my Birthday! I know...I just love it! I remember all the costumes I would dress up in as a kid. You know the standard "girl" costumes, like a witch, an angel, a 50's girl...my favorite was Wednesday Adams on my 11th Birthday.

And putting gory food together is even more fun. Last year I made Sweet Severed Fingers and friends had a hard time eating them from the looks. I knew I did good.

I felt like being a bit gory and fun this year, so for this Halloween and I found this idea to make "intestines". Cool huh? Of course I couldn't stop there! We had to make the intestines bloody and...well...perforated. I made some edible sugar glass that cut open the intestines with "blood" oozing out. Are you excited yet?

Edible Halloween Intestines

I stuffed the intestines with a sweet filling of cream cheese and mascapone with strawberries. If it was going to ooze out, might as well be sweet and delicious. I dripped  bloody raspberry preserves all over the intestines and then broke apart sugary glass to stab my intestines with. A sweet bloody mess is what this is. As it baked and puffed up, the intestines opened up and perforated, oozing out its sweet goodies and illustrating its gory and yummy insides.

How to Make Edible Intestines for Halloween

1) On a floured surface, roll the puff pastry sheets so it thins out a bit. Cut each sheet lengthwise into  4 strips.

2) Lay out parchment paper on a long flat and clean surface. A long counter or table will work. Then line the puff pastry strips at each end, forming 1 long strip.

3) Use a pastry brush to brush egg wash at each end and then use your fingers to press it down and seal it.

4) Using a mixer, mix together the cream cheese, mascapone, sugar and lemon zest and mix until well incorporated. Place mixture in ziplock bag making a "pastry bag" and snip off a tiny piece of the corner.

5) Pipe the cheese mixture all the way down the puff pastry.

* I found the mixture to be a tad too thin for what I wanted, so I placed it in the fridge for about 30 minutes. Next time I may not whip so long.

6) Sprinkle strawberries on top of cream mixture making sure to not overcrowd.

7) Next, seal the ends together and pinch with your fingers. Brush with egg wash to help seal. It some oozes out you can remove some filling.

8) Very gently and slowly and once your long puff pastry is all sealed, lift it up and move it into a parchment paper lined 9x13 baking sheet. This is a good time to have some help. Arrange as neatly or neatly as you like. Brush with egg wash.

9) Bake  in 350 degree oven for about 25 minutes until puff pastry begins to get golden brown.

10) To make the blood: Liquify 1 jar of raspberry preserves with a splash of water in a saucepan over medium heat. Stir with a whisk and allow to liquify. Strain through a sieve and add 1 drop of red food coloring. Mix well.

11) To make the glass: In a saucepan, dissolve sugar, water, corn syrup and cream of tartar. Stir with a whisk and use a candy thermometer to reach 315 degrees.

12) Pour sugar mixture into a foil lined baking sheet sprayed with non-stick spray and allow to cool to room temp, about an hour. Break apart "glass" using a mallet.

13) Drizzle bloody preserves over intestines and stick with glass.

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4.97 from 31 votes

Sweet Intestines with Bloody Glass for Halloween

Puff pastry intestines are perfect for Halloween! Puff pastry is filled with a sweet mascarpone filling, bloody "raspberry jam" and edible glass.

Prep Time30 minutes mins

Cook Time25 minutes mins

Chilling30 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Dessert

Cuisine: American

Keyword: halloween puff pastry intestines, zombie intestines recipe

Servings: 16 servings

Calories: 472kcal

Author: Samantha Ferraro

Cost: $15

Ingredients

• 2 sheets puff pastry defrosted
• Flour for dusting
• 1 egg + splash of water for egg wash whisked
• 1 lb fresh strawberries cut into small pieces

Cheese Filling

• 1 8 oz package cream cheese room temperature
• 4 oz mascapone cheese
• ¼ cup sugar
• ½ lemon zested

Sweet Fake Blood

• 1 jar raspberry preserves
• 1 Tb water
• 1 drop red food coloring

Sugar Glass

• 2 cups water
• 1 cup light corn syrup
• 3 ½ cups sugar
• ¼ teaspoon cream of tartar

US Customary - Metric

Instructions

• On a floured surface, roll the puff pastry sheets so it thins out a bit. Cut each sheet lengthwise into 4 strips.
• Lay out parchment paper on a long flat and clean surface. A long counter or table will work. Then line the puff pastry strips at each end, forming 1 long strip.
• Use a pastry brush to brush egg wash at each end and then use your fingers to press it down and seal it.
• Using a mixer, mix together the cream cheese, mascapone, sugar and lemon zest and mix until well incorporated. Place mixture in ziplock bag making a "pastry bag" and snip off a tiny piece of the corner.
• Pipe the cheese mixture all the way down the puff pastry.
• * I found the mixture to be a tad too thin for what I wanted, so I placed it in the fridge for about 30 minutes. Next time I may not whip so long.
• Sprinkle strawberries on top of cream mixture making sure to not overcrowd.
• Next, seal the ends together and pinch with your fingers. Brush with egg wash to help seal. It some oozes out you can remove some filling.
• Very gently and slowly and once your long puff pastry is all sealed, lift it up and move it into a parchment paper lined 9x13 baking sheet. This is a good time to have some help. Arrange as neatly or neatly as you like. Brush with egg wash.
• Bake in 350 degree oven for about 25 minutes until puff pastry begins to get golden brown.
• To make the blood: Liquify ½ jar of raspberry preserves with a splash of water in a saucepan over medium heat. Stir with a whisk and allow to liquify. Strain through a sieve and a 1 drop of red food coloring. Mix well.e the
• To make the glass: In a saucepan, dissolve sugar, water, corn syrup and cream of tartar. Stir with a whisk and use a candy thermometer to reach 315 degrees.
• Pour sugar mixture into a foil lined baking sheet sprayed with non-stick spray and allow to cool to room temp, about an hour. Break apart "glass" using a mallet.
• Drizzle bloody preserves over intestines and stick with glass.

Nutrition

Calories: 472kcal | Carbohydrates: 81g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 19mg | Sodium: 212mg | Potassium: 124mg | Fiber: 1g | Sugar: 66g | Vitamin A: 127IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 1mg