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[Image]If there is a god of ice cream David Lebovitz is it. I am so lucky to have an awesome coblogger who sent me his book, The Perfect Scoop, and ever since I have been a follower. He has made success out of making premium ice cream and really really interesting recipes. Tonight while catching up on all my favorite blogs, one being Simply Stated,  I stumbled upon an interview that Real Simple just did with him. It gives some insight into his beginnings, some quick tips, and his take on some good flavors. I love his foolproof advice....use good ingredients. Seems so simple but when you taste the difference between farm fresh ingredients vs Stop & Shop you'll see why. Don't get me wrong I make plenty of ice cream with good old Hood products and the end result isn't so bad, actually it's pretty darn good but when I get the chance to hit our local dairy farm it definitely kicks it up a notch. Regardless, check out his interview and if you are new to making ice cream or even if you have had your hand in it for awhile David Lebovitz is one to follow. 


Here's an easy and awesome recipe of his. And as David says, if you can't find Blood Oranges you can use tangerine, grapefruit or plain old orange juice. Just be sure it's fresh for the best taste.


[Image]Blood Orange Sorbet1. Juice your blood oranges. The measure the juice.2. For each 1 cup (250ml) of juice, figure 1/4 cup (50g) of granulated sugar to be added.For example: Use 1/2 cup (100g) sugar for 2 cups juice (500ml).3. Put the sugar in a small, non-reactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the sugar is completely dissolved.4. Stir the sugar back into the reserved blood orange juice.5. Chill thoroughly, then freeze in your ice cream maker.