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
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!
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!