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1
Make the ice cream: Place the orange juice in a large skillet or saute pan and bring to a boil over high heat.
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2
Continue to cook until juice is reduced to 1/4 cup, about 15 minutes.
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3
Set aside.
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4
In a medium mixing bowl, combine the sugar, egg yolks and orange zest and, using an electric mixer or a whisk, beat until yolks are thickened and pale yellow.
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5
Set aside.
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6
In a heavy medium saucepan bring the heavy cream and milk to a simmer over medium-high heat.
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7
Ladle a cup of the hot milk mixture into the egg yolk mixture and whisk to combine.
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8
Transfer the egg yolk mixture to the saucepan and whisk to combine.
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9
Reduce heat to medium-low and cook, stirring constantly, until mixture thickens slightly so that it coats the back of a spoon.
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10
Add the reserved orange concentrate to the custard, then strain the custard through a fine mesh sieve into a clean mixing bowl.
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11
Place the bowl in an ice bath and stir frequently until cooled.
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12
Transfer to the refrigerator until thoroughly chilled.
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13
Once the custard is chilled, transfer to an ice cream machine and process according to the manufacturer's instructions.
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14
Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
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15
Make the crepes: In a large bowl, whisk together all the ingredients except 2 tablespoons of the butter, to form a smooth, thin batter.
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16
Cover and refrigerate for 1 hour.
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17
Heat a 6-inch crepe pan or a heavy small skillet over medium-high heat.
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18
When hot, brush lightly with some of the remaining 2 tablespoons melted butter.
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19
Ladle about 3 tablespoons of the batter into the pan, tilting it to coat evenly with batter.
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20
Cook until the crepe is golden brown on the bottom and the top is beginning to dry, 1 to 2 minutes.
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21
Using a rubber spatula, carefully turn the crepe, and cook just until the bottom colors slightly, about 30 seconds.
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22
Transfer to a plate.
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23
Repeat with the remaining batter, adding a small amount of butter to the pan for each crepe.
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24
Stack the crepes between sheets of waxed paper and set aside until ready to use.
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25
Note: Crepes may be stacked between sheets of waxed paper, wrapped in plastic wrap and frozen for up to 2 months before using.
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26
To make the sauce, combine the butter and sugar in a medium skillet over medium high heat and cook until the sugar is melted.
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27
Add the orange juice, 1/4 cup of the orange liqueur, and the orange zest, and heat until well blended.
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28
Fold each of the crepes into quarters.
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29
Add folded crepes, in batches if necessary, to the orange sauce.
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30
Warm the crepes until thoroughly heated.
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31
Transfer 2 crepes to each of 8 plates.
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32
Add the remaining 1/4 cup of the orange liqueur to the remaining sauce in the skillet and ignite with a match.
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33
Scoop 1 or 2 scoops of the ice cream onto the warm crepes, then pour some of the remaining sauce over the ice cream.
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34
Serve immediately.
