Orange Ice Cream

• 4 large egg yolks
• 1/2 cup sugar
• 1/8 teaspoon coarse salt
• 1 cups skim milk
• 3 strips orange zest
• 1 cups heavy cream

1. STEP 1
2. In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
3. STEP 2
4. Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
5. STEP 3
6. Stir orange zest into custard. Cover and let stand 30 minutes.
7. STEP 4
8. Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

egg yolks, sugar, coarse salt, milk, orange zest, heavy cream

Taken from www.epicurious.com/recipes/member/views/orange-ice-cream-52409541 (may not work)