Liqueur-Infused Oranges with Ice Cream and Custard Sauce

• 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

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)