Liqueur-Infused Oranges with Ice Cream and Custard Sauce

At Mas Rabell, the private restaurant where the Torres family entertains, chef Sergi Millet cooks homey food with a regional accent, such as this sweet, refreshing dessert made with orange ice cream, homemade orange custard, oranges and orange liqueur. Orange slices sprinkled with sugar, a Catalan favorite, were Millet's inspiration for this recipe.

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  • Servings: 8

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  • 3 large egg yolks
  • 2 large eggs
  • 1 1/2 cups fresh orange juice
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 8 large navel oranges
  • 2 tablespoons plus 2 teaspoons orange liqueur, such as Gran Torres
  • 1 pint orange ice cream, sherbert or sorbet

How to make this recipe

  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.

  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.

  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.

Contributed By Photo © Quentin Bacon Published October 2005

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