2 oranges, zest peeled with a serrated peeler in thick strips then julienne 1 c. sugarRemove the remaining pith from the orange by slicing it off with a sharp knife and slice the orange crosswise.Arrange the orange julienne over a silpat lined sheet tray.In a large non stick sauté pan, over medium heat, sprinkle the sugar over the bottom of the pan. Melt the sugar evenly; do not stir. Remove from the heat when the sugar is golden brown in color.Pour the sugar over the top of the julienne orange peel. Let cool and harden.Carefully crack the sugar into small pieces.
Assembly
1/2 gallon vanilla ice cream Scoop the ice cream into individual serving dishes and top with the candied zest and orange slices.Serve
