Orange Ice Cream with Orange Sauce
Adapted from David Lebovitz
makes 1 quart

1 c. milk
pinch of salt
3/4 c. sugar
the peel of one orange, julienned
5 egg yolks
2 c. heavy cream
few drops of orange extract

Heat milk, salt and sugar in a sauce pan. Add the orange peal to the milk mixture.

Meanwhile, combine the yolks in a bowl and gradually add the warm milk mixture. Remember to keep stirring while tempering your eggs so as not to scramble them. Once all the milk is incorporated return the mixture to the saucepan.

Cook over med-low heat, continue stirring until the custard forms a nape consistency or coats the back of a wooden spoon. Then put through a strainer and combine with the heavy cream. Rinse off the orange peels and add them to the mixture to continue to steep.

Chill completely and once cool remove the orange peel, stir in the orange extract and freeze in ice cream maker according to manufacturers instructions.

Orange Sauce
enough for 2 servings

juice of 1 orange
1 tsp sugar
1/4 c. water

Combine orange juice, sugar and water in a sauce pan over medium heat. Reduce until slightly thick and drizzle over ice cream.