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Back to the Family by Art Smith
What is dessert without this superb sauce? It takes practice to make it velvety, but once you've made it a couple of times, you will always keep some in your fridge. If you want to cheat, just melt a little bit of vanilla ice cream — that's not too bad either. You can also chill this sauce, put it in an ice cream machine, and make wonderful homemade ice cream.
Makes 1 Cup Sauce
• 2 egg yolks
• 1/2 cup sugar
• 1/2 cup heavy cream.
• 1 tablespoon freshly squeezed orange juice
• 1 teaspoon orange zest
1. Whisk the egg yolks and the sugar in a small saucepan over low heat. Do not stop whisking until the mixture begins to thicken, about 2 minutes.
2. Add the heavy cream and juice. Continue to whisk until the sauce begins to thicken again, another 2 minutes. Remove from the heat when the consistency resembles pudding.
3. Add the orange zest and continue to whisk until thoroughly combined. 4. When cool, cover and refrigerate. This will keep for up to two days.
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