IT'S hot. Aussie summer hot and if you're not chomping on a Paddle Pop or sucking up the dregs of a Zooper Dooper or hankering for a Golden Gaytime, well, what's wrong with you?
Last summer I made mango and passionfruit ice blocks using Tupperware moulds and leftover fruit from the Christmas feasting. They were delicious but this year's holiday leftover was cream and, using home made blood orange marmalade made by my sister, I made the most scrumptious grown up marmalade and Cointreau ice cream using this recipe as inspiration. No ice cream maker, we don't eat enough of it to warrant a maker. I used the trusty old Sunbeam Mixmaster and it turned out a little more icy than the store-bought stuff but a cooling, delicious sweet treat all the same.