Vanilla Ice Cream:
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 1 cup heavy whipping cream
- 1 egg yolk
- 1-1/2 teaspoons vanilla extract
Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and cream. Cook over meadium heat, stirring constantly, 10 to 12 minutes or until mixure thickens slightly. Remove from heat.
Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla. Cool 1 hour, stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours. Pour mixture into freezer container of a 1-1/2 qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and time may vary.)
- 10 medium oranges
- 2-1/2 cups water
- 1 cup sugar
- 1/3 cup fresh lemon juice (about 2 medium)
- Grated orange rind (optional)
Carefully remove rind from 2 oranges using a vegetable peeler; discard white pith. Cut rind into 1″ x 1/4″ thick strips. Cut peeled oranges in half; use a citrus reamer to squeeze juice from orange halves. Repeat with remaining oranges until juice measures 2 2/3 cups.
Combine 2-1/2 cups water and sugar in a small saucepan; bring to a boil. Add rind strips to pan. Reduce heat; simmer for 5 minutes. Strain sugar mixture through a sieve over a bowl, reserving liquid; discard solids. Cool completely.
Add orange juice and lemon juice to sugar mixture; stir well. Pour mixture into the freezer can of a tabletop ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 1 hour or until firm.
Freeze sorbet in a 9″ x 13″ loaf pan, filling about half way. Line another 9″ x 13″ loaf pan with vanilla ice cream in the bottom, put pre-frozen sorbet on top and continue to fill pan with vanilla ice cream.
Cover and freeze loaf pan until ice cream is very firm again.
In a Kitchen-Aid or other small mixer, combine 1 cup of egg whites and 1 cup of sugar and mix with a whip until firm peaks form.
Pipe or spread meringue onto ice cream that has been turned out of the loaf pan and placed on a serving tray. Toast meringue with a torch or put in oven on broil just until meringue is brown.