*****RECIPE FOR ORANGE FREEZE

ORANGE FREEZE

INGREDIENTS
2 Large Oranges, navel
about 1 cup of home made ice cream (see prior recipe), or low-fat vanilla ice cream
8 ounces of raspberries
about 1/4 cup of powdered sugar
sprigs of some type of red fruit (currants, raspberries)

DIRECTIONS
Using a sharp knife carefully cut the lid off of each orange.  Scoop out the flesh from the orange, discarding any of the thick pith.  Place the shells and lids in the freezer and chop any remaining orange into large chunks.

Mix the orange juice, and orange with vanilla ice cream, until well mixed.  Cover and freeze for about 2 hours, be sure to scrape the sides of the bowl during the freezing process a few times, that will blend the frozen with the unfrozen and decrease the amount of ice crystals, continue to freeze until almost frozen solid.

Place a large scoop of the ice cream mixture into the frozen shells   Add another scoop on top, so there there is plenty outside of the orange shell and return to the freezer for about one hour.

Arrange the lids on top and freeze for a further 2 hours, until the filled orange shell is completely frozen solid.

Meanwhile, using a nylon sieve press the raspberries into a bowl using the back of a wooden spoon and mix together with the icing sugar.   Spoon the raspberry coulis on to two serving plates and place an orange at the center of each.  Dust with icing sugar and serve decorated with the raspberries or currants.