Orange Julius Ice Cream

Cut oranges in half and juice them with a juicer. Remove the remainder of the pith and pulp from all the orange halves. Shave a bit off the bottom of the orange cups so that they will stand upright. Rinse with water and place on a tray into the freezer. My juice yield was 1 1/2 cups. Add the vanilla sugar to the juice and mix well.

Heat milk and half the baker’s sugar in a large saucepan to boiling. Meanwhile, in a large mixing bowl, beat eggs and remainder of baker’s sugar together until mixed thoroughly.

When milk comes to a boil, remove from heat. Temper eggs by slowly adding 1/2 cup of milk, whisking constantly. Repeat until all milk mixture has been transferred into the mixing bowl.

Return the lot to the saucepan and heat, stirring gently over low heat for about 5 minutes or until mixture has thickened, coating the back of the spatula.

Transfer back to the mixing bowl, whisking out any lumps. Add orange juice, whisking constantly. Cool slightly, cover, and place in the fridge for a few hours to cool off for the ride in the ice cream maker. My yield was 7 cups.

After your ice cream maker earns its keep, spoon the finished product into the orange cups and place back into the freezer to firm up. There will be about 2 cups of ice cream left over for everyone to share right away.

Once frozen solid, you can wrap the orange cups in plastic wrap to store in the freezer.