Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 8
© Quentin Bacon

How to Make It

Step 1    

In a small, heavy saucepan, whisk the egg yolks with the eggs, orange juice, sugar and cornstarch. Cook over moderate heat, whisking constantly, until the mixture thickens and reaches 180° on a candy thermometer, about 5 minutes. Strain the custard through a fine sieve set over a bowl. Let cool to room temperature, stirring a few times. Press a sheet of plastic wrap directly on the custard and refrigerate until very cold, about 1 hour.

Step 2    

Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Cut in between the membranes to release the sections. Cut the orange sections into 1/2-inch dice.

Step 3    

Spoon the oranges into glasses or bowls and top each serving with 1 teaspoon of the orange liqueur, 1/4 cup of the orange custard and a scoop of the ice cream. Serve.

Suggested Pairing

An orange liqueur or brandy, such as one from the Penedès region of Spain.

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