Orange and Honey Cream Gelato

For the orange peel: Cook the peel in boiling water for 5 minutes

Drain and cook for another 5 minutes in boiling water

Drain well again and reserve

Cook the sugar, water, and lemon juice mixture over medium heat, stirring until the sugar dissolves

Increase the heat and let it boil, then reduce the heat and simmer for 15 minutes or until the peel is soft, shiny, and the syrup has thickened

Let it cool completely and refrigerate

For the cream: Whip the heavy cream with sugar in a stand mixer until stiff peaks form

Add the orange liqueur and whip until smooth. Reserve

Whip the egg whites until they form soft peaks

Add the honey slowly, whipping until a firm meringue forms

Fold this mixture into the whipped cream

Assemble in an ice cream maker and freeze for at least 2 hours or until set

Serve by removing from the freezer and letting it sit at room temperature for about 10-15 minutes before serving

Serves 10 to 12 people.