Oranges and Lemons Ice Cream
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Cook time: 
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Serves: 8
  1. Place a freeze-proof container into the freezer.
  2. Start by zesting all the fruits, putting it into a small bowl and then into the fridge. Peel and chop the fruits, discarding the pith and any pips. Do this over a large plate so you can capture the juice. Put the remaining flesh into a blender, together with the rest of the ingredients, except for the zest. Blend until smooth. Put the mixture into the fridge for at least 2 hours to chill thoroughly.
  3. Pour the mixture into your ice cream machine along with the zest. Churn according to manufacturer's instructions. Serve immediately or transfer to our chilled container and freeze until needed.
If you can't find a Meyer lemon, substitute for another tangelo instead.
If you can't find orange blossom water, omit this.
Recipe by Autoimmune Wellness at