Blood Orange Sorbet And Vanilla Ice Cream Cake

1. 1

   For the simple syrup, bring sugar and 1 1/2 cups water to a boil. Boil for 1 min. Remove from heat and let cool to room temperature.

2. 2

   Combine 1 cup simple syrup and blood orange juice. Chill until cold. Churn mixture in an ice cream machine, following manufacturer's instructions, until firm. (Or pour mixture into a shallow, freezer-proof container. Freeze until just set. Chop mixture and process until combined.)

3. 3

   Line the base and 2 long sides of a 10x4 inch loaf pan with parchment paper, extending the paper 2 inches over the sides. Transfer sorbet to pan and smooth surface. Cover and freeze for 2-3 hours, or until mixture is firm.

4. 4

   Meanwhile, place vanilla ice cream in the refrigerator for 30 mins to soften slightly. Spoon over sorbet, cover and freeze for 2-3 hours or overnight, until firm.

5. 5

   Combine blood orange and orange segments with 1/4 cup simple syrup in a medium bowl. Cover and chill until required.

6. 6

   To serve, rub outside of pan with a warm, damp cloth. Invert frozen cake onto a serving plate. Remove paper. Cut into slices. Serve with orange segments in syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.