The following day, churn in two batches (we used the Magimix Gelato expert). Place churned ice cream in a 1.5L container, cover well and place in the freezer. Eat within one week (not hard).

INGREDIENTS

6 oranges
600ml cream
12 egg yolks
250g caster sugar
dash Grand Marnier, optional

METHOD

Finely grate the zest of 4 oranges. Juice the 6 oranges. Place the orange juice in the fridge.
Place the cream and orange zest in a heavy-based saucepan and place over low heat. Bring to scalding point then remove from the heat and leave to infuse and cool.
Place the egg yolks and sugar in a large bowl and beat with a wooden spoon until creamy. Pour in the infused milk and stir well. Rinse out the saucepan and return cream mixture to the saucepan. Place over a medium-low heat and cook, stirring continuously until you have an orange custard. Do not allow the custard to boil as it will curdle.
Place the custard in a bowl and stir in a dash of Grand Marnier, if using and allow to cool. Add the orange juice, cover and place in the fridge overnight.