Liqueur-Infused Oranges with Ice Cream and Custard Sauce

1. 1

   In a small, heavy saucepan, whisk the egg yolks with the eggs, orange juice, sugar and cornstarch.

2. 2

   Cook over moderate heat, whisking constantly, until the mixture thickens and reaches 180 on a candy thermometer, about 5 minutes.

3. 3

   Strain the custard through a fine sieve set over a bowl.

4. 4

   Let cool to room temperature, stirring a few times.

5. 5

   Press a sheet of plastic wrap directly on the custard and refrigerate until very cold, about 1 hour.

6. 6

   Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith.

7. 7

   Cut in between the membranes to release the sections.

8. 8

   Cut the orange sections into 1/2-inch dice.

9. 9

   Spoon the oranges into glasses or bowls and top each serving with 1 teaspoon of the orange liqueur, 1/4 cup of the orange custard and a scoop of the ice cream.

10. 10

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.