Italian Orange Ice Cream

Ingredients

• 1 1/2 pints Heavy cream
• 12 ounces Granulated sugar (Originally white pulverized sugar.)
• 6 oranges Orange juice
• 2 teaspoonfuls Orange extract (Originally Royal Extract Orange.)
• 8 eggs Egg yolks
• 1 pinch Salt

Instructions

1. 1In a porcelain-lined basin (or a large, non-reactive saucepan), combine the heavy cream, granulated sugar, orange juice, orange extract, egg yolks, and salt.
2. 2Stir the mixture over low heat until it begins to thicken. Be careful not to boil the mixture, as this can curdle the eggs. This should take about 10-15 minutes.
3. 3Rub and pass the cream through a hair sieve (or fine-mesh sieve). Allow the mixture to cool completely in the refrigerator for at least 30 minutes.
4. 4Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions. Alternatively, pour the mixture into a freezer-safe container and freeze, stirring every 30 minutes to break up ice crystals until it reaches a scoopable consistency (about 2-3 hours).