Whisk the egg yolks with the sugar. Add the crème fraîche, glucose syrup and spices. Strain through a fine-meshed sieve. Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally.
Mix the syrup, vanilla sugar, cinnamon, cloves and star anise in a pan and boil for 2-3 minutes. Add the chili. Allow to cool. Peel the oranges, remove all the skin and cut them into segments. Halve the slices and place in a bowl. Pour over the marinade. Leave to stand for 1 hour. Place the oranges on plates. Place a portion of ice-cream by the side of the salad and sprinkle pistachio nuts on top.
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