almost too pretty to eat almost. here we have the orange- creamsicle-flavored ice cream. it sits on a carved-out half of a navel orange. so here is our desserts for our v.i.p. table, special guests, of course. chef maurice dissels believes in keeping the menu as unique as possible, and for his desserts, he relies on a local girl done good sheri tate. she brought a sample of her ice creams and sorbets, and as they say, the rest was history. it comes as no surprise, really, that ice cream has been called the great american dessert for a reason. each american consumes an average of 23 quarts of ice cream, ice milk, sherbert, and other commercially processed frozen dairy products a year. but even the gre american dessert can get a makeover every now and then, and that s where sheri tate comes in. she came up with an idea to combine two of her favorite dessert staples: ice cream and liqueur. as a kid, my parents made liqueur-infused ice cream with their friends, so they