Orange Ice Cream

• 6 oranges, zested and juiced
• 1 lemon, zested and juiced
• 1 cup plus 3Zx tablespoons sugar
• 2 cups creme fraiche

1. Using your fingers, firmly blend the zests and the sugar.
2. Strain the citrus juices into a saucepan.
3. Add the zest-sugar and place over low heat.
4. Stir just until the sugar dissolves, about 1 minute.
5. Whisk in the creme fraiche.
6. At this point, you may strain the mixture into a 1 1/2 -quart mold, cover and freeze it, or you may chill it and then churn it in an ice-cream maker, following the manufacturer's instructions.
7. Ice cream made in a mold will be dense and icy (unmold by dipping the base of the mold in a bowl of hot water for a minute or two); churned ice cream will be more like a mousse.

oranges, lemon, sugar, creme fraiche

Taken from cooking.nytimes.com/recipes/1887 (may not work)