Ingredients

Method

For the orange sorbet:
• 3 oranges, seeded, juiced and strained
• 100 g sugar
• 1 grapefruit, juiced and strained
• 1 clemengold, juiced and strained
For the French vanilla ice cream:
• 8 large free-range eggs
• 600 g demerara sugar
• 8 cups low-fat whipping cream
• 4 cups low-fat milk
• 6 t vanilla extract
• 2 vanilla pods, split and seeds scraped

Method

Ingredients

Using a vegetable peeler, pare the zest from the oranges, taking care not to include the pith.

Place the sugar and 1¼ cups water into a pan and heat gently until the sugar has dissolved.

Add the orange zest and simmer gently for 10 minutes. Allow to cool slightly.

Add the orange, grapefruit and Clemengold juices to the sugar mixture.

Stir, then strain into a shallow freezerproof container. Freeze for at least 4 hours, or until almost frozen solid.

Mix the mixture with a fork to break up any ice crystals, then freeze until solid.

Alternatively, churn in an ice cream maker according to the manufacturers instructions.

Transfer to a freezerproof container and freeze until ready to use.

Remove the sorbet from the freezer 15 to 30 minutes before serving to allow it to soften slightly. Serve with the French vanilla ice cream.

To make the French vanilla ice cream, whisk the eggs until light and fluffy.

Whisk in the sugar, a little at a time, and continue whisking until completely blended.

Add the cream, milk and vanilla extract and seeds and whisk to blend.

Churn in an ice cream-maker according to the manufacturers instructions.

Remove from the freezer 5 minutes before serving.

Cooks note: Freeze a few sprigs of mint for 5 minutes before serving and use to garnish. Alternatively, use pesticide-free rose petals.

This recipe was created by TASTE reader Varsha Naidu for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.