Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 Oranges, well scrubbed
2/3 c Fresh lemon juice
1 1/2 c Heavy cream
2 c Half and half
9 lg Egg yolks
1 c Sugar
2 ts Vanilla extract

Grate the zest of all the oranges, taking care to take only the
orange zest but none of the white pith. Squeeze the juice from the
oranges until you have 2 1/2 cups of juice, and reserve the other
oranges for another use. Combine the orange juice with the lemon
juice and set aside.

In a medium, heavy saucepan, combine the cream, half and half, and
orange zest and bring to a boil over mediumhigh heat. Remove from the
heat.

In a large mixing bowl, combine the egg yolks and sugar and whisk
until the mixture is pale yellow and thickened. Whisking all the
time, pour in the hot cream mixture. Whisk until well combined and
then stir in the citrus juices and vanilla. Strain into a large, flat
container and chill until cold. Freeze in an ice cream maker
according to the manufacturers

instructions. Store in the freezer for up to 2 days, if desired.

Yields: 1 1/2 quarts

TOO HOT TAMALES SHOW #TH6200

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