Liqueur-Infused Oranges with Ice Cream and Custard Sauce

  1. In a small, heavy saucepan, whisk the egg yolks with the eggs, orange juice, sugar and cornstarch.
  2. Cook over moderate heat, whisking constantly, until the mixture thickens and reaches 180 on a candy thermometer, about 5 minutes.
  3. Strain the custard through a fine sieve set over a bowl.
  4. Let cool to room temperature, stirring a few times.
  5. Press a sheet of plastic wrap directly on the custard and refrigerate until very cold, about 1 hour.
  6. Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith.
  7. Cut in between the membranes to release the sections.
  8. Cut the orange sections into 1/2-inch dice.
  9. 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.
  10. Serve.

egg yolks, eggs, orange juice, sugar, cornstarch, oranges, orange liqueur, orange ice cream

Taken from www.foodandwine.com/recipes/liqueur-infused-oranges-with-ice-cream-and-custard-sauce (may not work)

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