Frosty orange cream cups

In medium bowl combine whipping cream and sugar; stir until sugar is dissolved. Blend in orange rind and juice; mixture will thicken slightly. Tint with orange food coloring if desired. Place 6 muffin silicon bakeware onto a cookie sheet. Divide mixture evenly among the 6 muffin cups. Cover and freeze until firm, at least 12 hours. Transfer to refrigerator 15 minutes before serving to soften slightly. Remove from muffin cups. Serve with pureed fruit or fresh berries.