Toast the almonds in a dry pan over low heat until golden, turning frequently.
Add the butter, allow to melt and mix with the almonds. Cook for a little longer, then sprinkle over 3 1/2 tbsp brown sugar. Cook, stirring, over low heat until the sugar is caramelised. Tip onto a plate and leave to cool.
Separate the eggs. Beat the egg white until soft peaks form. Add 2 tbsp brown sugar and beat until stiff. Stir in the egg yolks, one by one, and beat for 1-2 minutes until creamy.
Whip the cream until stiff. Chop the almond brittle and add to the cream, reserving 1 tbsp for later. Pour in the egg mixture and fold in loosely. Freeze for 4 hours, stirring occasionally (or churn in an ice cream machine). Remove the ice cream from the freezer about 15 minutes before serving.
Wash the oranges with hot water and grate the zest. Squeeze the juice of the 2 small oranges. Mix the juice with 4 tsp orange zest, the lemon juice, cinnamon and clove powder.
Peel the 2 large oranges, carefully removing the white pith. Cut each fruit diagonally into 6 slices.
Heat the sugar in a large pan over a medium heat and heat until it turns light brown, but do not stir. Add the orange juice and bring to the boil. Add the orange slices and heat through. Remove from the heat. Turn the orange slices and allow to soak for 2 minutes. Place 2 orange slices on each plate.
Spoon over the pan juices. Top with scoops of ice cream.
Scatter over the reserved almond brittle and decorate with mint.