Orange Ice cream

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Dietary guidance: v 


300ml - 1/2 pint double cream, whipped
300ml - 1/2 pint orange juice
50g - 2oz caster sugar


Put the cream in a bowl, add half the OJ and stir until evenly blended.
Stir in the remaining OJ, a little at a time.
Fold in the sugar.

To Freeze: spoon the mixture into a rigid container, cover and freeze for about 1 hour. Stir it well, then, seal, label and return to freezer.

To Thaw & Serve: transfer to the fridge for 15mins until softened slightly.


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