For the orange sorbet

• 4 oz. (125 g.) castor sugar
• ½ pint (275 ml.) water
• 1 tablespoon lemon juice
• grated rind 1 orange
• grated rind 1 lemon
• juice 3 oranges and 1 lemon, mixed
• 2 egg whites, whisked

For the caramel ice cream

• 1 large tin condensed milk
• 1 pint (575 ml.) single cream

For the garnish

• 2 oranges, peeled and segmented
• 1 lb. (450 g.) granulated sugar
• 6 fl.oz. (175 ml.) water

To make the sorbet, dissolve the sugar in the water over a low heat. Bring to the boil and boil gently for 10 minutes. Add 1 tablespoon lemon juice. Put the rinds in a basin, pour over the boiling syrup and leave till cold. Add the juices and freeze. When half frozen, fold in the whisked egg whites. Continue freezing.

For the ice cream, stand the tin of condensed milk, unopened, in a pan of water and boil for 3 hours. The tin must be covered at all times by water. Cool. When cold, beat in single cream and freeze in the usual way.

Line individual bombe moulds with rounds of waxed paper, then with the ice cream. Make a hollow in the centre of the ice and fill with sorbet. Refreeze. Meanwhile make a syrup with the sugar and water. Boil until golden brown. Dip the segments or orange in the toffee and stand on oiled greaseproof paper to set. Dilute the remaining toffee with warm water for a light toffee sauce. To serve, invert bombes onto plates, surround with the toffee oranges and spoon a little sauce over.