|Orange juice||1⁄4 Pint|
|Caster sugar||4 Ounce|
|Whipping cream||1⁄4 Pint|
Heat the orange juice, sugar and salt in the top of a double boiler or in a basin over a pan of boiling water.
Stir until the sugar dissolves and then add the egg yolks beaten until thick and lemon coloured.
Continue beating over hot water until the mixture thickens.
Remove from the heat and stand the pan or basin containing the mixture in a bowl of cold water.
Whisk as it cools.
Whip the cream until light but not stiff, and fold it into the cold orange mixture.
Pour into freezing trays and freeze without stirring.