For the crust:
1 1/2 cups of biscuit crumbs or coconut, blended in a blender
1 tablespoon of sugar
1/4 cup of melted butter or margarine
For the filling:
1 liter of slightly softened vanilla ice cream
1 cup of cooked and mashed orange pulp
3/4 cup of sugar
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1 cup of heavy cream
1/2 teaspoon of vanilla extract
Pecan halves, optional
For the crust:
1 1/2 cups of biscuit crumbs or coconut, blended in a blender
1 tablespoon of sugar
1/4 cup of melted butter or margarine
For the filling:
1 liter of slightly softened vanilla ice cream
1 cup of cooked and mashed orange pulp
3/4 cup of sugar
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1 cup of heavy cream
1/2 teaspoon of vanilla extract
Pecan halves, optional
In a bowl, combine the biscuit crumbs, sugar, and melted butter or margarine
Mold a 24 cm diameter cake pan with the crust mixture, pressing it firmly
Bake in a moderate temperature oven (150°C) for 12 to 15 minutes
Let cool and refrigerate
Prepare the filling: spread the ice cream over the crust, and freeze for 15 minutes
In a large bowl, combine the orange pulp (if using, squeeze out excess liquid), sugar, ginger, and cinnamon
Beat the heavy cream until stiff peaks form with vanilla extract, but do not add sugar
Mix into the orange pulp mixture well
Spread over the ice cream layer, and mix slightly with a spatula to combine
Freeze again
Before serving, garnish with half of the pecan halves
