Blood Orange Sorbet And Ice Cream Bars - cooking recipe

Ingredients

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

Preparation

Bring sugar and 1 cup water to a boil. Cook for 1 min. Remove from heat and let cool to room temperature.
Combine 1 cup cooled syrup with blood orange juice. Chill then churn in an ice cream machine following manufacturer's instructions.
Line a 10x4 inch loaf pan with parchment paper. Spread sorbet over base of prepared pan and smooth top. Cover and freeze for 2-3 hours, or until firm.
Meanwhile, place vanilla ice cream in refrigerator for 30 mins to soften slightly. Spoon over sorbet and smooth surface. Cover and freeze for 2-3 hours or overnight, until firm.
Combine citrus segments with 1/4 cup remaining syrup in a medium bowl. Cover and chill until required.
To serve, carefully dip loaf pan in warm water then invert onto a cutting board. Discard parchment paper and cut into slices. Serve with orange segments in syrup.