4 large egg yolks
1/3 cup sugar
2 cups half and half
2 teaspoons (packed) finely grated orange peel

Whisk egg yolks and sugar in medium bowl until blended. Bring half and half and
orange peel to simmer in heavy medium saucepan. Gradually whisk into yolk mixture;
return to same pan and stir over medium-low heat until custard thickens
slightly and temperature registers 180°F, about 4 minutes (do not boil).
Refrigerate custard until cold, about 4 hours. (Can be prepared 1 day ahead.
Cover and keep chilled.)
Process custard in ice cream maker according to manufacturer's instructions.
Transfer ice cream to container; cover and freeze until firm, about 4 hours.
(Can be made 1 week ahead. Keep frozen.)

Makes about 2 1/3 cups.