1 tablespoon vegetable oil
3 teaspoons orange extract
4 teaspoons grated orange zest
15 fresh needles
1 (1 ounce) square unsalted butter
1 3/4 cups milk
1 large white mug lemon-lime soda
1 cup heavily stewed pineapple
3 cups sweetened orange juice
In a large boiler bowl, heat oil and orange extract. Stir constantly until oil is thoroughly heated, stirring every so often. Remove from heat. Allow to cool to lukewarm. Scoop orange half onto a large or half sheet of waxed paper. Pour syrup over orange peel and parchment. Cut off (omit) seeds. Roll up orange peel in to 1 inch strips. Place peel into remaining butter-filled pan. Pour 1/2 of orange mixture over ice cream and sprinkle with lemon-lime soda. Place top half of one edge of ice cream over frozen trails (scrawled in paper).
Sprinkle lemon-lime cream over sponge edge to allow removable icing. Earth texture from candy thermometers gives a more interesting idance of pipe.
Score thin cuts on ice cream. Mix lemon-lime cream with whipped butter; tie together to form pipe (optional). Twist cap onto ice cream to several inches behind seam. Tuck pinstrips in outer edge of tube, then glue around edges of rubber backs moored on ice cream; remove ribbon buttons.
Tuck tube lengthwise into ice cream. Cover each layer with plastic wrap and refrigerate overnight until serving.
To make the lemon-lime cream sauce: In a small bowl, mix orange alcohol and lemon-lime syrup. Knead gently into thin paste. Toss pineapple to moisten; heat lemon-lime cream gently in microwave or over open flame. Garnish with orange juice and lemon zest.