Frozen Orange Pudding Recipe

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Instructions

Prepare a rich boiled custard by slowly heating a pint of milk in the double boiler, adding two well beaten eggs and two tablespoons of sugar; stir until it thickens well; remove from the fire and flavor with the juice of one orange and the grated yellow rind.
While this is cooling, peel two oranges, and, removing pits and every particle of white skin, flake the pulp into small bits with a silver fork; sprinkle liberally with powdered sugar and pour over, if you wish, a tablespoon of sherry.
To the cold custard add a half pint of sweetened whipped cream and turn at once into the freezer, stirring in when half frozen the prepared orange pulp and a small cup of grated macaroon crumbs; continue the freezing until very stiff and then pack in a melon mold.