Orange Ice Cream with Orange Compote

It’s nice to use different types of oranges for the two recipes – blood oranges for the ice cream, for example, and the light blond oranges for the compote. Not only because it looks nice, but more importantly because the different flavors and intensities of spice enhance each other.

Remove the peel from the oranges with a kitchen knife so that the white is also removed. Cut them in half and remove the pips. Then grind in a hand mixer with the sugar. Season with orange liqueur. Mix in the whipped cream. Freeze the mixture in the ice cream maker. Or – assuming you are without one – fill into a metal bowl and place in the freezer. After 120 minutes, beat with a whisk. Repeat this every half hour thereafter until the desired consistency is reached.

For the orange compote, squeeze two fruits and cut the rest into fillets. First peel down to the flesh with a kitchen knife, then cut the fruit sections into wedges from the intermediate skins. When doing this, it is best to work over a baking dish so that the dripping juice is collected. Also squeeze the skins tightly at the end.

Boil the juice with sugar and vanilla sugar to a syrup by about half, season with liqueur. Pour this syrup over the orange fillets and leave to cool for at least 120 minutes with the lid closed.

To serve, place the ice cream on dessert plates with a ball former.

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