1 1/2 c
1 1/2 c
frozen orange juice concentrate, thawed
grated orange peel
1Whisk cornstarch and 1/2 c. milk in a small bowl until smooth. Whisk in eggs, sugar and salt in a med saucepan, whisk in the cornstarch and the remaining 1 c. milk. Cook over low heat, stirring until thick enough to coat a spoon. 7 or 8 min. (do not boil) Pour through a fine mesh sieve into a bowl. Set bowl in a larger bowl filled with ice water. Add the cream and stir until cool. Remove from ice water bath and stir in the vanilla and the orange juice. Cover and chill until cold.
2Freeze the custard in an ice cream maker according to the manufacturer's directions.
Cathy Roland sierramountaingirl - Jul 24, 2012
I shared a photo of this recipe.