Two-thirds cup freshly squeezed orange juice
Two-thirds cup granulated sugar
One pinch of salt
Three egg yolks
One cup heavy cream
Two-thirds cup freshly squeezed orange juice
Two-thirds cup granulated sugar
One pinch of salt
Three egg yolks
One cup heavy cream
Heat the orange juice with the sugar over low heat
Beat the egg yolks in a bowl using an electric mixer
Beat until the egg yolks are well-whipped and pale yellow
A little at a time, add to the warm orange juice, stirring well
Cook slowly until thickened, not stopping to stir
Let cool completely
In the meantime, wash the beaters thoroughly and whip the heavy cream in a stand mixer
Add to the cooled orange mixture
Place in an ice cube tray or metal loaf pan and freeze until firm.
