Frothy orange ice cream

Prepare the syrup by boiling 25 cl of water with the 80 g of sugar and let cool.

Put in a casserole the zest of an orange, milk, half the sugar and boil.

In a bowl beat the egg yolks with half the sugar until you mount them, then pour the boiling milk, stirring constantly to prevent the egg ' rags '.

Put on the fire and let thicken the cream bringing almost to boiling, then move to colander and allow to cool.

Whip the egg whites until foamy, and blend gently to crema.

Pour into a mold and let cool in the freezer for 6 hours.

Meanwhile Peel the other oranges, making sure to completely eliminate the white bitter-tasting skin, then divide them into segments.

Cut the Peel into strips and put them to cook in the syrup until they are nearly transparent and syrup is thickened.

Turn the frothy mascarpone in dish (for easier dip a moment the mould in hot water), pour over the syrup and adorned with orange segments to corolla.