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1
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.
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2
Using a zester, remove the zest from the last blood orange.
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3
From the reserved pulp, squeeze out the juice and pass it through a sieve. You'll need a quarter cup of juice.
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4
In a bowl, whisk the blood orange juice, half of the zest and 1/2 cup of icing sugar together till combined.
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5
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.
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6
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.
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7
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
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8
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!
