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1
Remove the peel from one orange, including a little of the white pith.
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2
Cut the peel into quarter-inch lengths and then into quarter-inch squares.
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3
Place the peel in a saucepan with water to cover and boil for 10 minutes.
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4
Rinse under cold running water, drain, then repeat the process.
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5
When thoroughly drained, mix the peel with one-third cup of sugar in a small bowl and reserve.
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6
Juice the oranges, add the lemon juice and chill.
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7
In a heavy saucepan, scald the milk, cream and remaining sugar over medium-low heat.
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8
Stir with a wooden spoon until the sugar is desolved.
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9
In a large bowl, whisk the egg yolks until they coat the whisk.
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10
Slowly whisk the scalded milk mixture into the beaten yolks, strain and allow to cool, stirring from time to time.
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11
When the mixture is cool, add the vanilla and chill thoroughly.
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12
Stir the juice into the base mixture and churn in the ice-cream maker for about five minutes.
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13
Drain the sweetened orange peel with a slotted spoon, fold into the mixture and freeze according to the manufacturer's directions.
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14
Pack into air-tight containers and freeze or scoop into frozen orange shells and freeze until ready to serve.
