- 3 Seville Oranges
- 175g icing sugar
- 600ml double cream
Grate the zest off 2 Seville Oranges, followed by squeezing the juice out of all 3, pouring it all into a bowl with the zest and icing sugar. Stir to dissolve the sugar and add the double cream.
Whip everything until it holds soft peaks, and then turn it all into an air tight container (approx 2 litres) with a lid. Cover and freeze until firm (for 3-5 hours). Remove from the freezer to ripen for 15-20 minutes before eating.
