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1
Finely grate the zest from the oranges and squeeze the juice.
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2
There should be about 3 tablespoons zest and 2/3 cup juice.
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3
In a medium saucepan, combine the water and the sugar.
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4
Cook over medium heat, stirring, until the sugar dissolves, about 3 minutes.
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5
Remove from the heat.
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6
In a large bowl, whisk the egg yolks until very light.
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7
Slowly add the hot sugar syrup in a thin stream, whisking constantly.
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8
Pour into a large saucepan and cook over low heat, stirring with a wooden spoon until slightly thickened.
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9
Strain the mixture into a medium bowl, and set it in a larger bowl partialy filled with ice water.
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10
Stir in the orange juice and zest.
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11
Let cool, stirring occasionally.
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12
(Or chill overnight in refrigerator.)
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13
In a large chilled bowl, using an electric mixer with chilled beaters, whip the cream until stiff peaks form.
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14
Fold the cream into the cooled orange custard mixture.
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15
Freeze in an ice cream freezer according to manufacturer's instructions.
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16
Transfer to a covered container and place in freezer until serving time.
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17
If the gelato becomes too firm, place it in the refrigerator for 30 minutes before serving.
