Orange-Vanilla Frozen Custard

• 1 tablespoon cornstarch
• 1 1/2 cups whole milk
• 3 large eggs
• 1 cup sugar
• 1/4 teaspoon kosher salt
• 1 1/2 cups heavy cream
• 2 teaspoons vanilla extract
• 2/3 cup frozen orange juice concentrate, thawed
• 4 teaspoons grated orange zest

1. Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth.
2. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
3. Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil).
4. Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water.
5. Add the cream and stir until cool.
6. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest.
7. Cover and chill until cold.
8. Freeze the custard in an ice cream maker according to the manufacturer's directions.
9. Scrape into a pastry bag fitted with a large star tip and pipe into cups.
10. Photograph by Jonathan Kantor

cornstarch, milk, eggs, sugar, kosher salt, heavy cream, vanilla, orange juice concentrate, orange zest

Taken from www.foodnetwork.com/recipes/food-network-kitchens/orange-vanilla-frozen-custard-recipe.html (may not work)