Blood Orange Sorbet And Vanilla Ice Cream Cake - cooking recipe

Ingredients

1 1/2 cups granulated sugar
1 cup blood orange juice, strained
8 cups vanilla ice cream
2 None blood oranges, segmented
2 None oranges, segmented

Preparation

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