Orange Ice Cream
Use fresh orange juice or orange juice from concentrate (not pasteurised).
Dessert & Bakery
Ice Cream Maker
Ice Lolly Molds
fresh squeezed preferred - about 6 oranges
zest of one orange - no need to be specific
you can use 2% in a pinch but NOT skim
In a pitcher, juice the oranges.
Mix the zest and the caster sugar in a separate bowl.
Mix the sugar with the orange juice, stirring vigorously allowing the sugar to dissolve.
Add milk, whisking all of the time so it doesn't curdle.
Make the sherbet to the manufacturer's instructions (see tip).
Once at "soft stage", transfer to freezer container and freeze until solid.
Remove from freezer 20 minutes before serving so that you can scoop it.
Tip: This recipe doesn't require an ice cream maker. Pour the mix into a freezer safe container. Put in freezer. Stir every hour (at least 4 times) then let freeze until hard.