Australian Women's Weekly
Ingredients
Method
1.Combine milk, half the sugar and half the orange rind in a medium saucepan. Bring mixture to the boil; remove from heat and stand for 30 minutes.
2.Beat egg yolks and remaining sugar in a medium bowl with an electric mixer until thick and creamy. Gradually add milk mixture to the egg yolk mixture.
3.Return mixture to saucepan; cook, stirring constantly, over medium heat until mixture thickens slightly and coats the back of a spoon.
4.Remove from heat and strain the custard through a fine sieve into a large bowl. Refrigerate until cold, stirring occasionally.
5.Add orange juice and remaining orange zest to cold custard. Pour into a medium freezer-proof container; freeze until firm.
6.Serve scooped into cones or glasses.
Not suitable to microwave.
Note
