Scoop Recipe

Make simple syrup

Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely and the mixture comes to a gentle simmer, about 3–4 minutes. Remove from heat and let cool slightly.

Mix juices and chill

In a bowl, combine the fresh blood orange juice, lemon juice, orange zest and a pinch of salt. Stir in the cooled simple syrup. Taste and adjust sweetness or acidity as needed. Chill the mixture thoroughly in the refrigerator until very cold, at least 1 hour (preferably 2).

Churn

Pour the chilled sorbet base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20–30 minutes depending on your machine.

Freeze to firm up

Transfer the churned sorbet to a shallow airtight container, smooth the top, and press a piece of parchment directly onto the surface to prevent ice crystals. Freeze until firm, at least 3 hours, before scooping.

Prepare pistachio paste

Place the shelled pistachios in a food processor and pulse until finely ground. With the processor running, drizzle in about 2–3 tablespoons of the milk until a thick, slightly oily paste forms. Scrape down the bowl as needed. Set aside.

Warm dairy

In a medium saucepan, combine the remaining milk (about 1 cup minus what you used to make the paste), the heavy cream, and 2 tablespoons of the sugar. Warm over medium heat until the mixture is hot and small bubbles form at the edges (do not boil). Remove from heat.

Temper egg yolks

In a heatproof bowl, whisk the egg yolks with the remaining 1 tablespoon sugar until smooth. Slowly pour about 1/2 cup of the hot milk mixture into the yolks in a thin stream, whisking constantly to temper. Then pour the yolk mixture back into the saucepan with the remaining hot milk and return to medium-low heat.

Cook custard base

Cook the custard, stirring constantly with a wooden spoon or spatula and scraping the bottom, until it thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not boil. Remove from heat.

Blend paste and flavorings

Whisk the reserved pistachio paste, honey (if using), vanilla, and a pinch of salt into the warm custard. For a smoother, more intensely colored result, transfer the mixture to a blender and blitz until completely smooth (this also helps emulsify the oils). Add green food coloring a drop at a time if desired and blend to incorporate.

Chill thoroughly

Strain the mixture through a fine-mesh sieve into a clean bowl to remove any coarse bits. Cover and chill in the refrigerator until completely cold, at least 3 hours or overnight.

Churn and freeze

Churn the chilled base in an ice cream maker according to the manufacturer's directions until it reaches soft-serve texture (20–30 minutes). Transfer to an airtight container and freeze at least 3 hours to firm before scooping.

Heat dairy and bloom cocoa

In a saucepan, whisk together the milk, heavy cream, cocoa powder and 2 tablespoons of sugar. Warm the mixture over medium heat until hot and steaming but not boiling, whisking to fully hydrate the cocoa and dissolve sugar.

Melt chocolate

Place the chopped bittersweet chocolate in a heatproof bowl. Pour about 1 cup of the hot milk mixture over the chocolate and let sit for 1 minute, then whisk until smooth and fully melted.

Temper egg yolks

Whisk the egg yolks with the remaining 1 tablespoon sugar in a separate bowl. Slowly add about 1/2 cup of the hot milk mixture to the yolks in a thin stream, whisking constantly. Then return the tempered yolks to the saucepan with the remaining milk mixture and place over medium-low heat.

Cook custard

Cook, stirring constantly, until the custard thickens and coats the back of a spoon (170–175°F / 77–80°C). Do not boil. Remove from heat and whisk in the melted chocolate and vanilla until fully incorporated. Add a pinch of salt.

Chill and strain

Strain the mixture through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Cover and chill in the refrigerator until completely cold, at least 3 hours or overnight.

Churn and freeze

Churn according to your ice cream maker's instructions until it reaches soft-serve consistency (about 20–30 minutes). Transfer to an airtight container and freeze at least 3 hours to firm before scooping.

Scoop: Using a warmed ice cream scoop (dip in hot water and wipe dry between scoops), serve one or two scoops of blood orange sorbet alongside one scoop of either pistachio or chocolate ice cream per serving.

Garnish: Sprinkle toasted chopped pistachios over the pistachio ice cream or add shaved chocolate to the chocolate scoop. Serve immediately.

Storage: Keep sorbet and ice creams in airtight containers in the freezer for up to 2 weeks for best texture. Allow to sit at room temperature for 3–5 minutes before scooping if very firm.