Australian Women's Weekly
Ingredients
Method
1.Combine sugar and water in a small saucepan, stir over low heat without boiling, until sugar dissolves. Bring to the boil; boil for 1 minute. Remove from heat, cool to room temperature.
2.Combine 1 cup (250ml) of the syrup (reserve remaining syrup) with the juice in a medium jug; refrigerate until cold.
3.Churn mixture in an ice-cream machine, following manufacturer’s instructions, until firm. (Or pour mixture into a shallow, freezer-proof container; freeze until just set. Chop mixture, process until combined).
4.Line base and two opposite sides of an 11cm x 25cm loaf pan (inside top measurement) with baking paper, extending paper 5cm above edge of pan. Spread sorbet over base of prepared pan and smooth top; cover, freeze for several hours or until mixture is firm.
5.Meanwhile, place vanilla ice-cream in the refrigerator for 30 minutes to soften slightly Spoon the ice-cream over sorbet; smooth top. Cover, freeze for several hours or overnight, until firm.
6.Combine blood orange and orange segments with 1/4 cup (60ml) of the remaining syrup in a medium bowl; cover, refrigerate until required.
7.To serve, rub outside of pan with a warm, damp cloth. Invert pan, remove paper, cut into slices Serve with the orange segments in syrup.
You will need about five blood oranges for the juice. Syrup suitable to microwave.
Note
