This recipe allows you to make homemade Orange Ice cream without needing an ice-cream machine.
The measures given make quite a lot, but align with common container sizes for the ingredients - you can put some into the orange skins for presentation and then put the rest into the double cream pot to freeze as a tub of ice-cream (depending on how well your cream whips, you may find you need an additional container too).
The pot can be kept for up to 3 weeks in the freezer, the oranges should really be eaten within a couple of days
The basic technique can be used for a variety of flavours - for example, substituting Malibu and Coconut Milk in for a smooth Coconut flavour icecream