ORANGE ICE CREAM

Try if you can to use Ina Paarman's Lemon Cheesecake Mix, otherwise something similar.

rated rind from 1 orange
½ cup (125 ml) frozen orange concentrate (unsweetened)
½ cup (125 ml) freshly squeezed orange juice
1 x 250 g Ina Paarman’s Lemon Cheesecake Mix
2 cups (500 ml) fresh cream

To serve
3 small oranges, thinly sliced with rind on
zest of one orange
gooseberries, optional

In a medium or large mixing bowl, measure the orange rind, orange concentrate and fresh orange juice. Add the Cheesecake Mix and beat until well blended.

Using the same beaters whip the cream in a medium size mixing bowl until it starts to hold its shape. Gently fold it into the cheesecake mixture. Spoon ice cream into a big piping bag fitted with a star nozzle. Leave ice cream in the fridge to firm and then pipe onto thin slices of orange packed out on cling film. Freeze overnight. Sprinkle with orange zest and a few gooseberries to serve.

Tip
If you can’t get frozen orange concentrate use one cup of fresh orange juice and double the amount of orange zest.