Cream the egg yolks and sugar to the ribbon stage. Add the Cointreau and the zest.
Lightly whip the cream and fold into the egg mixture with a metal spoon.
Place in freezer to cool overnight. After one hour in the freezer, remove and stir and replace. The ice cream will be able to be scooped straight from the freezer into serving bowls when required. Decorate with bits of orange peel.
© 1984 All rights reserved. Published by Jon Croft.