Preparation:
Place orange peel in small cheese-cloth bag. Scald with milk in top of double boiler. Add sugar, corn syrup and salt to egg yolks, which have been mixed with some of the hot milk. Add the sugar-egg mixture to remaining hot milk. Cook, stirring constantly, until mixture coats spoon, cool. Stir in cream and orange juice. Pour into freezer can; fill only 2/3 full to allow for expansion. Freeze according to manufacturer's directions. Allow four hours to ripe |
