Ginger Ice Cream Candied Orange: Pain and Pleasure Recipe

Make the candied orange peels: Using a paring knife, make 6 slits along curve from top to bottom of each orange, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into ¼-inch-wide strips. Using a paring knife, remove excess white pith from each strip and discard.

Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.

Bring 4 cups sugar and 4 cups water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until…