Orange Grenades

Ingredients
Unblemished oranges 12 medium
Caster sugar 175 g = 6 oz
Double cream or vanilla ice-cream 600 ml = 1 pint
Cocktail cherries 12
Cocktail sticks 12
Cooking Instructions
Cut a very thin slice from the base of each orange so they will stand up.
Cut a lid from the top of each orange and reserve the lid and orange.
Scrape out all the flesh from the oranges and reserve the shells.
Put the scraped fruit in a nylon sieve.
Press out the juice from the fruit with the back of a wooden spoon.
Measure out 450 ml = 3/4 pint juice. Add the sugar and stir until dissolved.
Whip the cream until it just forms soft peaks. Gradually whisk in the orange juice.
Pour the mixture into a shallow container. Freeze the mixture for 3-4 hours until beginning to freeze around the edges.
Beat the ice cream until smooth again, then quickly spoon it into the orange shells. Replace the lids.
Freeze the oranges until required (you can freeze for up to 2 months).
Transfer to the fridge 15 minutes before serving to soften slightly.
Spear a cherry on a cocktail stick. Push diagonally through the lid into the orange for the ''pin''.
12 hrs