This recipe reminds me of a time when I was newly married and had just moved to a new city. My husband had many friends there and that resulted in us getting a lot of invitations for dinner. I remember being painfully shy (and still am) and how overwhelmed I was – new people, new names to learn and not to mention a NEW husband and a new place to call home.
Despite all the anxiety associated with the new experiences, I distinctly remember the warmth I was welcomed with and the fabulous food that we were served on several occasions. We moved out of that state in a few years, but the friendship and the recipes that were so generously shared will always stay with me.
Once such recipe was for Ice-cream in Orange peel. We were served this dessert and I was blown away and more so when the hostess insisted it was a simple recipe and anyone could make it. Well, I did make it but it took me almost 9 years. Thanks V for sharing this recipe with me and for being one of the most generous and kind hearted people I know.
Note – You need navel oranges since they have a thicker peel compared to others like clementine.
- 3 navel oranges
- ~ 2 cups vanilla ice- cream ( you can mix and match and use orange sorbet ice-cream with vanilla)
- Take your favorite vanilla ice-cream and set them in the counter to melt.
- Wash the oranges and cut them in half. Scoop the orange sections out and set them aside for a salad or just eat them. I preferred to juice the oranges.
- Place the orange halves in a muffin tin so that they hold shape.
- Scoop the half melted ice-cream into the orange halves until all your orange halves are filled to the brim with ice-cream.
- Place the muffin tin in the freezer for 6-8 hours.
- Use a very sharp knife to cut the oranges into wedges of the desired size.
- Voila! Your ice-cream is ready!