Orange Ice Cream

1. 1

   Grate the zest of all the oranges, taking care to take only the orange zest but none of the white pith.

2. 2

   Squeeze the juice from the oranges until you have 2 1/2 cups of juice, and reserve the other oranges for another use.

3. 3

   Combine the orange juice with the lemon juice and set aside.

4. 4

   In a medium, heavy saucepan, combine the cream, half and half, and orange zest and bring to a boil over mediumhigh heat.

5. 5

   Remove from the heat.

6. 6

   In a large mixing bowl, combine the egg yolks and sugar and whisk until the mixture is pale yellow and thickened.

7. 7

   Whisking all the time, pour in the hot cream mixture.

8. 8

   Whisk until well combined and then stir in the citrus juices and vanilla.

9. 9

   Strain into a large, flat container and chill until cold.

10. 10

    Freeze in an ice cream maker according to the manufacturers instructions.

11. 11

    Store in the freezer for up to 2 days, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.