Combine milk/half & half/corn syrup to a boil infusing the vanilla
Mix sugar and stabilizer and add it to the boiling liquid. Wait for the boil again.
off flame and add the condensed milk.
Let cool and refrigerate over night before spinning in ice cream
Cut the oranges into small dices (almost the
size of the brunoise)
them 2 times in boiling water cooling them in iced water each time.
hands, squeeze the water out of the rinds, cover them with new water (make sure to measure the water).
Add the same amount of sugar and 1 clove per liter.
Bring the whole thing to a boil and let cool completely.
Bring the rinds and syrup to a boil again and let cool completely.
Repeat this operation 3 or 4 times until the rinds become soft and candied.
Add some Drambuie to the rind (enough to cover them)and let macerate for a few days.
After spinning the ice cream add some of the strained rinds and keep in freezer .