ICE MILK:

1/2 c. sugar
2 c. fresh orange juice
1 c. low-fat milk
1 tsp. grated orange zest (colored part of peel)

CUSTARD SAUCE:

1 1/4 c. low fat milk
1/2 (3 inch size) cinnamon sticks
1/2 vanilla bean
1 lg. egg
3 tbsp. sugar

Make ice milk: In saucepan dissolve sugar in juice; boil. Add milk and zest. Place in 9-inch cake pan; freeze for 2 hours or until firm. Break up into 1-inch pieces; process until smooth in food processor. Serve soft-frozen or freeze until firm.

Make sauce: In small saucepan, combine milk, cinnamon stick and vanilla bean. Heat until small bubbles form around edge of milk. Remove from heat. Cover; steep 30 minutes. Remove cinnamon stick and vanilla bean. Split bean; scrape seeds into milk.

In bowl mix egg with sugar; add milk; mix well. Pour into cleaned saucepan. Cook, stirring 5 minutes until thick (do not boil). Sieve; chill. Serve with ice milk. Serves 6.