Yet to find a kid who doesn’t…the novelty of scraping it all out the shell of the orange is good too…it’s basically just a sorbet of kinds but nicer than the commercial ones that you still see in some restaurants.
Managed to find the recipe:
6 large oranges (you can scale it up or down within reason - we make about 12!)
1/2 a lemon
5-6 oz caster sugar
pinch salt (helps with freezing)
8 fl oz each of double cream and milk
Cut tops off oranges and with a sharp small knife cut round inside the rind of each orange to loosen the pulp then scoop out with a spoon. Take care not to put holes in the orange!
Squeeze as much juice as possible from the pulp - at least 8 fl oz. Combine the juice with the juice of the half lemon, the sugar and the salt in a bowl then gradually stir in the cream and milk until the sugar has dissolved. Pour the mix into a tray and part freeze until the outer edge is firm. Put in a bowl again and beat until smooth.
Fill the orange shells, replace the lids, cover with foil and freeze.