Orange Ice Cream

• 8 egg yolks
• 1/2 cup sugar
• 2 1/4 cups freshly squeezed orange juice

1. Beat the egg yolks with the sugar to a pale, thick cream.
2. Bring the orange juice to the boil in a pan, then pour it gradually over the egg yolks, beating vigorously all the time.
3. Pour back into the pan and stir constantly and vigorously over the lowest heat, without letting it boil, until the mixture thickens to a very light custard.
4. Let it cool.
5. Line a mold with plastic wrap, and pour in the orange custard.
6. Cover with plastic wrap and put in the freezer.
7. Take the ice cream out of the freezer 15 minutes before you are ready to serve.
8. Remove the plastic wrap on the top, turn out on a serving plate, and remove the remaining plastic wrap.

egg yolks, sugar, freshly squeezed orange juice

Taken from www.epicurious.com/recipes/food/views/orange-ice-cream-373595 (may not work)