Orange Ice Cream

Directions

1. 1
   Remove the peel from one orange, including a little of the white pith.
2. 2
   Cut the peel into quarter-inch lengths and then into quarter-inch squares.
3. 3
   Place the peel in a saucepan with water to cover and boil for 10 minutes.
4. 4
   Rinse under cold running water, drain, then repeat the process.
5. 5
   When thoroughly drained, mix the peel with one-third cup of sugar in a small bowl and reserve.
6. 6
   Juice the oranges, add the lemon juice and chill.
7. 7
   In a heavy saucepan, scald the milk, cream and remaining sugar over medium-low heat.
8. 8
   Stir with a wooden spoon until the sugar is desolved.
9. 9
   In a large bowl, whisk the egg yolks until they coat the whisk.
10. 10
    Slowly whisk the scalded milk mixture into the beaten yolks, strain and allow to cool, stirring from time to time.
11. 11
    When the mixture is cool, add the vanilla and chill thoroughly.
12. 12
    Stir the juice into the base mixture and churn in the ice-cream maker for about five minutes.
13. 13
    Drain the sweetened orange peel with a slotted spoon, fold into the mixture and freeze according to the manufacturer's directions.
14. 14
    Pack into air-tight containers and freeze or scoop into frozen orange shells and freeze until ready to serve.