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I can feel that AIP ice cream season is upon us again. I know for some of you, ice cream is an all-round event but here in Vancouver, spring started out as cold and miserable so honestly it was the last thing I wanted to eat.
As I was thinking up a name for this recipe, I was reminded of the English nursery rhyme which is believed to have been named after a square dance of the same name that dates back to the mid 17th century. I got totally lost in this site, which you may find interesting as well. A lot of the old nursery rhymes are pretty gruesome, this one included, so goodness knows what the children thought at that time.
I think you’re going to like this AIP and dairy-free edible version though, which is satisfyingly creamy with a whole lot of tang. Using the entire flesh of the fruits means there’s no juicing involved, there’ll be less waste, you’re getting some fibre, AND a more intensely flavored ice cream. Enjoy!
- Place a freeze-proof container into the freezer.
- 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.
- 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 orange blossom water, omit this.