Melt the butter in a frying pan. Sprinkle in three and a half tablespoons of whole cane sugar and the coarsely chopped almond kernels. Toast over low heat, stirring, until the whole cane sugar is caramelized. Cool the almonds on a plate.
Whip the egg whites until stiff, fold in two tablespoons of whole cane sugar and the egg yolks one by one with a whisk and continue to whip for one to two minutes until a firm, creamy mixture is formed.
Whip the whipped cream until stiff. Add the almond brittle (except for one tablespoon) to the whipped cream. Loosely fold in the egg cream.
Freeze the mixture in the freezer for about four hours.
For the caramelized oranges, wash the fruit hot, dab dry and finely grate the peel. Squeeze the two small ae oranges. Stir the juice through with four teaspoons of cinnamon, juice of one lemon, orange zest and ground cloves. Peel the two large oranges accurately. Cut each fruit into six slices. Melt the whole cane sugar in a large frying pan over medium heat until light brown, do not stir. Pour in the juice mixture and let it bubble up. Pour in the orange slices and heat until hot. Turn off the heat, turn the slices to the other side, and cook for about two minutes.
Place two orange slices on each plate. Pour the juice over them. Using an ice cream scoop, cut the ice cream into balls and place them on the orange slices. Sprinkle the reserved almond brittle on top.
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