3 eggs, separated
1/2 cup granulated sugar
2 cups heavy cream, whipped
Finely grated zest and juice of 2 large oranges

Put egg yolks in a bowl. Beat, gradually adding sugar, until very light and thick.

In another bowl, whip egg whites until stiff. Fold cream, orange juice and zest into egg yolks followed by egg whites. Pour the mixture into a container. Cover and freeze until firm.

About 20 minutes before serving, transfer the ice cream to the refrigerator.

Serves 6.