Method

• 1.
  Grate the zest of 4 oranges, then juice them. Place the zest and juice in a pan with the sugar and stir over low heat until the sugar dissolves. Increase heat to medium and simmer for 5 minutes or until the liquid has reduced by half. Set aside to cool for 15 minutes.

• 2.
  In a large bowl, stir the cooled orange mixture with the custard, yoghurt, and Cointreau. Pour the mixture into a shallow container and freeze until frozen at the edges. Remove from the freezer and beat with electric beaters. Pour the mixture back into the container and refreeze. Repeat, 2 or 3 times. (Alternatively, churn the mixture in an ice cream machine following directions).
• 3.
  For the pistachio toffee: line a small baking tray with foil, and spread the pistachios in a single layer. Place the sugar in a pan with 2 tablespoons of water and stir over low heat until the sugar dissolves. Increase the heat to medium and simmer, without stirring, until golden in colour. Pour over pistachios and allow to cool completely.
• 4.
  Peel and remove the pith from the remaining 2 oranges. Slice thinly and drizzle extra Cointreau.
• 5.
  Break the toffee into shards and serve with the ice cream and oranges.