Orange Velvet Ice Cream
|Light cream||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Fresh orange juice||2 Cup (32 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Candied orange peel||1⁄4 Cup (4 tbs) (Finely Diced Or Shredded)|
In top part of small double boiler beat egg yolks, light cream, and salt with rotary beater.
Put over simmering water and cook, stirring constantly, until mixture is slightly thickened and coats a metal spoon.
Boil sugar, water, and juice for 5 minutes; cool.
Combine mixtures and fold in cream.
Partially freeze in crank-type freezer.
Then add orange peel and finish freezing.