DARKROSE

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 LIQUEUR-INFUSED ORANGES WITH ICE CREAM AND CUSTARD SAUCE

INGREDIENTS

1. 3 large egg yolks
2. 2 large eggs
3. 1 1/2 cups fresh orange juice
4. 1/2 cup sugar
5. 1 tablespoon cornstarch
6. 8 large navel oranges
7. 8 teaspoons orange liqueur, such as Gran Torres
8. 1 pint orange ice cream, sherbert or sorbet

COOKING DIRECTIONS

1. In a small, heavy saucepan, whisk the egg yolks with the eggs, orange juice, sugar and cornstarch. Cook over moderate heat, whisking constantly, until the mixture thickens and reaches 180 degrees F on a candy thermometer, about 5 minutes. Strain the custard through a fine sieve set over a bowl. Let cool to room temperature, stirring a few times. Press a sheet of plastic wrap directly on the custard and refrigerate until very cold, about 1 hour.
2. Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Cut in between the membranes to release the sections. Cut the orange sections into 1/2-inch dice.
3. Spoon the oranges into glasses or bowls and top each serving with 1 teaspoon of the orange liqueur, 1/4 cup of the orange custard and a scoop of the ice cream. Serve.