4 cups Freshly Squeezed Orange Juice
1 cup Honey
1/3 cup Honeybell Orange White Balsamic Vinegar
Ice-cream Maker (optional)
Pour the orange mixture into your ice cream maker and churn according to manufacturer's instructions, then transfer to a 9x5 inch loaf tin and freeze uncovered 4-6 hours until very firm. Serve, or store covered in the freezer for up to 3 months.
If you don’t have an ice cream maker, pour the cooled mixture into the loaf tin and freeze for two hours. Next, transfer partially frozen mixture to blender and blend 1-2 minutes, then pour back into the loaf tin. Allow to freeze again for 2 hours, then remove from freezer, break apart using a metal spoon, and place pieces in blender. Blend until smooth, about 1-2 minutes. Next, place back in the loaf tin. Freeze for an additional 2-3 hours; the mixture should be fully frozen, yet scoopable.