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