Orange ice cream
2¼ thick cream
Mix the thick cream, castor sugar,
grated orange rind and cook in a double boiler till the sugar dissolves.
Remove from flame and cool. To the cooled mixture, add the orange juice
and then pour in the whipped cream. Pour into an ice cream container and
set for an hour. After an hour, remove it and whip again. Cover with foil
and keep to set again. Put the ice cream in the lower part of the refrigerator
to soften before serving. Serve in bowls and top it with grated orange
rind. This ice cream is egg less.