Grate the orange peel, then squeeze orange juice. In saucepan heat the milk and add scabs stir until it boils. In a separate vessel separate the yolks from the egg whites and beat with 75 g of sugar, then add the orange juice. Put the flour and mix well, if necessary, add a little milk. Add the mixture in milk with scabs and stir until you get a homogeneous mixture, then remove the pan from heat to cool. Beat the egg whites to snow with the remaining sugar. Mix up the cold with cream, stirring slowly. Put in a small bowl and let cool for 2 hours in refrigerator. Serve with orange peels and ice cream.