Orange Ice Cream in the Peel
Chef Noor hollows out fresh oranges, whips cream with whipping powder, sugar and the squeezed juice, then fills the shells and freezes them — slice through the peel for the prettiest summer dessert with zero special equipment.
How to Prepare
Slice the top off each orange and hollow out the flesh with a spoon, keeping the shells whole.
Squeeze the flesh and keep the fresh juice.
Whip the liquid cream with the whipping powder and sugar until firm peaks form.
Fold in the fresh orange juice gradually until the cream is smooth and orange-scented.
Fill the empty orange shells with the mixture, put the tops back on and freeze for at least 4 hours.
Slice into wedges through the peel and serve straight from the freezer.
Add the juice a little at a time after the cream is whipped — too much liquid at once can deflate it.