Recipe: Orange and Vanilla Cream Parfaits (freeze ahead)

ORANGE AND VANILLA CREAM PARFAITS

2 tablespoons cornstarch
3/4 cup water
3 egg yolks
3/4 cup each: sugar, fresh orange juice
2 tablespoons fresh lemon juice
2 teaspoons grated orange zest
3 pints vanilla ice cream, softened just until spreadable

Stir the cornstarch into the water until dissolved; set aside.

Whisk the egg yolks, sugar, orange juice and lemon juice together in a medium saucepan over medium-low heat; stir in the cornstarch mixture. Cook, whisking, until hot and the sugar dissolves, about 3 minutes. Increase the heat to medium-high; heat to a boil, stirring constantly. Cook just until thickened, about 1 minute.

Remove from the heat. Strain into a medium bowl; stir in the orange zest. Press a piece of plastic wrap onto the sauce; poke a few holes in the plastic wrap with the tip of a knife to let steam escape. Refrigerate until sauce is cool to the touch, about 1 hour.

Place a small spoonful of the orange sauce in the bottom of each of 6 tall glasses with at least a 10-ounce capacity; press about 1/3 cup of ice cream int each glass. Spread about 1 tablespoon of sauce over the ice cream, spreading it to the edges. Repeat with 2 more layers of ice cream, ending with a swirl of orange sauce on top.

Cover each parfait with plastic wrap; freeze at least 8 hours or up to 1 week.

Let the parfaits soften slightly at room temperature for about 5 minutes before serving.

Makes 6 servings
Source: Elinor Klivans in the Baltimore Sun, March 22, 2006