Combine the sugar and water in a pan and boil for 5 minutes. Stir in the orange juice and the hot light cream. Whisk in the egg yolks and cook over low heat, stirring constantly, until thick. Cool. Whip the cream and fold it in. Freeze in a hand-cranked or electric ice cream freezer (see p. 937).
Calories From Fat 100 Total Fat 11 Carbohydrates 22 Calories 189
Calcium 23 Sodium 11 Vitamin A 499 Vitamin C 15 Cholesterol 40
This recipe has been added to the following public cookbooks:
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