Orange Blossom Honey Ice Cream
In a large saucepan, combine the milk, orange zest, sugar and honey. Bring to a simmer over medium low heat and stir to dissolve the sugar. Remove from the heat. Stir in the remaining ingredients.
Pour into a container, cover and refrigerate until well chilled, at least 4 hours or overnight.
Strain mixture to remove the zest, then freeze according to the manufacturer's instructions of your ice cream maker. Transfer to a container and freeze until firm, 4-6 hours.
Yields about 1 1/2 quarts.
Recipe from Curly Girl Kitchen