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Orange Ice Cream
3
1
2
eggs, separated
/2 cup granulated sugar
cups heavy cream, whipped
Finely grated zest and juice of 2 large oranges
Put egg yolks in a bowl. Beat, gradually adding sugar, until very light and thick.
In another bowl, whip egg whites until stiff. Fold cream, orange juice and zest into egg yolks followed
by egg whites. Pour the mixture into a container. Cover and freeze until firm.
About 20 minutes before serving, transfer the ice cream to the refrigerator.
Serves 6.
Orange Ice Cream
123
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