What do you do when life hands you a bag of organic oranges and Smart & Final has a sale on heavy cream… all in the same day? Make orange ice cream, of course! Since I inheirited my Cusinart ice cream maker (2 weeks ago) I've shyed away from any recipes that require a creme anglaise base. Call it laziness or intimidation. The cream must reach 175 degrees without boiling. You could end up with a soupy mess or worse, scrambled eggs! Such an exact number, a task that would certainly require a watchful eye, such attention to detail. Exact numbers remind me of math, and needless to say, I'm not a math person. Hmmm… but today my desire to make orange ice cream outweighed any trepidation. Under the circumstances, I opted to just go for the the consistency test rather than the temperature. Waited for the cream mixture to coat the back of a spoon nicely and voila – Creme anglaise! Nice orange scented custard that I could have easily had as a summer soup.