This being California, I have a plethora of citrus floating around my kitchen. I currently have Meyer Lemon Limoncello steeping and just made Meyer Lemon curd, and would next like to turn to ice cream. In fact, the good folks at Marshalls just entrusted me with an ice cream maker just for this reason.
However, I can't decide between making sherbet/ice cream or sorbet. Or even gelato. I have blood oranges, regular oranges, and some Meyer Lemons left to use. Which one comes out better, considering I'll be using citrus?
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