OLD-FASHIONED ORANGE ICECREAM

2 c milk
4 eggs, lightly beaten
1 c sugar
1 can (12ozs) orange juice concentrate, thawed,
undiluted
2 c (1 pint) heavy cream

In top of double boiler, over hot water, combine milk, eggs and sugar. Cook, stirring constantly, until mixture thickens. Cool. Stir in concentrated orange juice and heavy cream. Transfer mixture to an ice cream maker.
Freeze according to manufacturers' directions. Or, turn into freezer trays. Freeze 2 to 3 hours or until almost firm.
Turn mixture into bowl; beat until light and fluffy. Pour into freezer trays. Freeze 3 to 4 hours or until completely firm. Yield: About 2 quarts.