1-1/2 cups orange juice
1 cup sugar
1/2 cup julienned orange zest
6 ounces white chocolate, chopped into 1/4″piece
2-1/2 cups whole milk
1 cup heavy cream
4 large egg yolks
Heat the orange juice, 1/2 cup sugar and the julienned orange zest in a 3 quart saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring to boil. Allow to boil for 20 minutes until syrupy. Transfer to a 4 quart bowl and cool in an ice-water bath to a temperature of 40-45 degrees, about 10 minutes. Cover with plastic wrap and refrigerate until needed.
Heat 1″ water in bottom of a double boiler over medium heat. With the heat on, place the white chocolate and 1 cup of the milk in the top half of the double boiler. Use a rubber spatula to stir until completely melted and smooth, about 7-8 minutes. Transfer the mixture to a 1 quart bowl and set aside until needed.
Heat the remaining milk, heavy cream and 1/4 cup sugar in a 3 quart saucepan over medium-high heat. Stir to dissolve the sugar. Bring to a boil.
While the cream mixture is heating, place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high for 2 minutes. Use a rubber spatula to scrape down sides of bowl, then beat on high until slightly thickened and lemon-colored, 2-1/2 to 3 minutes. Timing is important. If at this point the cream has not yet started to boil, adjust the mixer speed to low and continue to mix until it does boil. If the eggs are not mixed until this point when the boiling cream is added, undesirable lumps may form.
Pour the boiling cream into the beaten egg yolks and whisk to combine. Return to saucepan and heat over medium-high heat, stirring constantly. Bring to a temperature of 185 degrees, about 1 minute. Remove from the heat and transfer to a 4 quart bowl. Add the melted chocolate mixture and stir to combine. Cool in an ice-water bath to a temperature of 40-45 degrees, about 20 minutes. When the mixture is cold, freeze in an ice cream freezer according the manufacture’s instructions. transfer the semifrozen ice cream to a 2 quart plastic container. Use a rubber spatula to fold in the chilled orange juice mixture until thoroughly combined. Securely cover the container, then place in the freezer for several hours before assembling the dessert.