Fresh Orange Ice Cream in Oranges
ready in 5 h. 45 min.
Grate the zest from one orange and cut lids off the remaining four. Juice all five of them and scoop out the remaining fruit pulp from the four with lids.
Place the juice in a pot along with the cinnamon stick and sugar. Heat through and then leave to cool. Remove the cinnamon stick and stir in the liqueur and orange zest. Freeze for around 1 hour.
Beat the egg white until semi-stiff and fold into the cold juice. Fold in the cream and transfer the mixture to a shallow metal dish and freeze for around 3 hours stirring every so often. Alternatively transfer the mixture to an ice cream maker.
Freeze the hollowed out oranges for around 1 hour.
Finally fill the frozen oranges with scoops of the ice cream. Place the lids on top and serve.