I love sweet, sour, fresh and citrusy....all together. This week's 'bag' is right up my street! The ice-cream does not require any churning and is easy to put together in minutes. The feta cheese doesn't overpower it either because it is pressed through a potato ricer to give short noodles, which are then stirred in to a creamy mixture. And the mint? Well, you could make a mint sugar topping or a mint syrup and voila - ready in minutes....to be frozen! —Kitchen Butterfly
Icing/Confectioner's sugar + 1 teaspoon icing sugar
Double Cream or 150g Creme fraiche+ 3 tablespoon single cream
In This Recipe
Rinse the blood oranges and carefully cut 2 of the 3 into two semi-circular halves. Then using a knife, cut round the edge of the orange halves and try your best to scoop out the inside – again. Reserve the pulp and catch as much of the juice as possible.
Using a zester, remove the zest from the last blood orange.
From the reserved pulp, squeeze out the juice and pass it through a sieve. You'll need a quarter cup of juice.
In a bowl, whisk the blood orange juice, half of the zest and 1/2 cup of icing sugar together till combined.
In another bowl, whisk the double cream/creme fraiche (if using the creme fraiche mixture, whisk it till it loosens a bit) and then add the juice and icing sugar mixture and whisk till well combined.
Using a ricer, pass the feta cheese through it and add the tiny feta noodles into the creme fraiche mixture, combining with a spatula. Spoon the mixture into the blood orange cups.
Pound the mint leaves in a mortar and combine with the teaspoon of icing sugar and a teaspoon of water. Stir well and top/swirl some into the ice cream
Place in a large container (with a lid) and cover with a strip of foil to prevent freezer burn. Place the lid on and freeze for 3 - 4 hours. Bring to room temperature for a few minutes before serving. Enjoy!