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1
Cut oranges in half and juice them with a juicer. Remove the remainder of the pith and pulp from all the orange halves. Shave a bit off the bottom of the orange cups so that they will stand upright. Rinse with water and place on a tray into the freezer. My juice yield was 1 1/2 cups. Add the vanilla sugar to the juice and mix well.
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2
Heat milk and half the baker's sugar in a large saucepan to boiling. Meanwhile, in a large mixing bowl, beat eggs and remainder of baker's sugar together until mixed thoroughly.
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3
When milk comes to a boil, remove from heat. Temper eggs by slowly adding 1/2 cup of milk, whisking constantly. Repeat until all milk mixture has been transferred into the mixing bowl.
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4
Return the lot to the saucepan and heat, stirring gently over low heat for about 5 minutes or until mixture has thickened, coating the back of the spatula.
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5
Transfer back to the mixing bowl, whisking out any lumps. Add orange juice, whisking constantly. Cool slightly, cover, and place in the fridge for a few hours to cool off for the ride in the ice cream maker. My yield was 7 cups.
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6
After your ice cream maker earns its keep, spoon the finished product into the orange cups and place back into the freezer to firm up. There will be about 2 cups of ice cream left over for everyone to share right away.
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7
Once frozen solid, you can wrap the orange cups in plastic wrap to store in the freezer.
