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Ice Cream with Ginger Snaps and Oranges (...aka Cheat's Dessert)

{I want to say thank you so much for all of your kind words on the loss of our sweet Lucy.  That means more than you'll ever know. xoxo}

While I love homemade ice cream, I do not always have the foresight to make it.  In time.  For when I want it.  As a matter of fact, I usually don't.  But I'm all about dressing up store-bought ice cream and calling myself satisfied.  I thought this was an unusual combination (the ice cream and the oranges), but I've had it bookmarked for a while and decided to go for it.  You know what?  It was an unusual combination.  But unusual in a good great way!  Besides, I'm a total sucker for any cookie (or cake or bread) that has the word ginger in it...or spice...or molasses.  The heady scent and taste of ginger marries well with the wonderful, light (as in, not thick) caramelized orange juices.  Perfect not only for yourself but to throw together if you have unexpected guests.  Heck, I'd serve it to expected guests.
Ice Cream w/ Ginger Snaps and Oranges (in caramelized juices)
aka Cheat's Dessert
slightly adapted from Jamie's Dinners
serves 4

8-12 Ginger Snaps or Ginger Cookies
2 blood oranges, clementines, or regular oranges + the juice of two more
4-8 scoops Vanilla Ice Cream
⅓ c. sugar
6 Tbs. water

Smash the ginger snaps into crumbs (use a rolling pin or anything hard) and set aside.  Peel and slice the oranges (remove seeds if there are any).  Place the sugar and water into a small saucepan over medium heat and boil until you have a golden caramel, ~10-12 minutes.  Remove from heat and stir in the juice from the 2 extra oranges.  Pour this over your orange slices and let them marinate in the caramelized juices for a bit.  When you're ready to serve, divide everything amongst four serving dishes.  Put the crumbs on top or bottom (or both) of the ice cream.  Scoop the oranges and their juices over the top.  Tuck in.
IHCCJamieOliver

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