500 ml/18 1 oz water 200 g/7 oz caster sugar 4 large oranges
1 tbsp orange conserve or marmalade crystallised orange peel, to decorate
1-2 hours 5 minutes
Heat the water and sugar in a saucepan over a low heat, stirring, until the sugar has dissolved. Bring to the boil, then continue to boil without stirring for
2 minutes. Remove from the heat and pour the mixture into a heatproof, non-metallic (glass or ceramic) bowl, which will not react with acid. Leave to cool to room temperature.
Grate the rind from 2 of the oranges, then extract the juice from all 4. Mix the juice, rind and orange conserve in a bowl, then stir into the sugar syrup. Cover with clingfilm and chill for 1 hour. Transfer into an Ice cream maker and process for 15 minutes. Alternatively, transfer into a freezerproof container and freeze for 1 hour, then place in a bowl and beat to break up the Ice crystals. Put back in the container and freeze for 30 minutes. Repeat twice more, freezing for 30 minutes and whisking each time. Store in the freezer until required.
Remove from the freezer and scoop into serving bowls. Decorate with crystallised orange peel and serve.