Orange Creamsicle Ice Box Cake

Directions

1. 1
   In a small saucepan, whisk together the first three ingredients. In a separate bowl, whisk together the egg yolks and half and half. Slowly mix egg mixture into the sugar mixture whisking constantly; bring to a boil. Continue to whisk; boil for 1 minute.
2. 2
   Whisk in the butter and the orange zest until the butter has melted.
3. 3
   Mix in the orange juice.
4. 4
   Pour mixture into a metal bowl and place the bowl over ice.
5. 5
   Let the mixture cool for about 10 minutes or until the custard has thickened and cooled.
6. 6
   Meanwhile, line an 8 x 8 inch square pan with plastic wrap allowing enough to extend over the sides.
7. 7
   Place 9 graham cracker squares on the bottom, overlapping them if necessary.
8. 8
   Spoon about cup of custard over the graham crackers and spread to the edges. Top with 9 more graham crackers and repeat process. Top with remaining 9 crackers. Cover the cake tightly and freeze for 8 hours or overnight.
9. 9
   Before serving, lift the cake from the pan and place on your serving dish.
10. 10
    Remove the plastic wrap and allow the cake to stand for an hour.
11. 11
    Before serving, whisk the heavy cream on high; gradually add in the sugar until the cream develops soft peaks. Cover the top of the cake with the whipped cream. Store the cake in the refrigerator.