Combine milk/half & half/corn
syrup to a boil infusing the vanilla beans.
Mix sugar and stabilizer and add it to the boiling liquid.
Wait for the boil again.
Turn off flame and add the condensed milk.
Let cool and refrigerate
over night before spinning in ice cream maker.
Cut the orange into small dices (almost the size of the Brunoise).
Blanch 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.
Strain the orange rinds, keep the syrup (it can be
used for the orange sauce to enhance flavor).
Add some Grand Marnier 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