Instructions

1. Day ahead or up to 2 weeks ahead: In heavy 2-quart saucepan with wire whisk or fork, beat milk, eggs, salt, and 3/4 cup sugar until blended.
2. Cook over medium-low heat until mixture thickens and coats a spoon, about 30 minutes, stirring frequently. (Do not boil or mixture will curdle.)
3. Remove saucepan from heat; stir in orange extract.
4. Pour custard mixture into medium bowl; cover and freeze about 3 hours or until almost firm.
5. With back of large spoon, spread frozen mixture evenly to line inside of 8-1/2" by 4-1/2" loaf pan.
6. Cover; freeze about 1 hour.
7. Grate 1 teaspoon peel from half of lime; set aside.
8. Wrap remaining lime with plastic wrap; refrigerate to use for garnish later.
9. In small bowl with mixer at medium speed, beat heavy or whipping cream and 1/4 cup sugar until soft peaks form.
10. Fold in candied fruit and grated lime peel.
11. Remove pan from freezer; spoon whipped-cream mixture into center of frozen custard; cover and freeze overnight or until firm.
12. To serve: Invert spumoni onto chilled platter.
13. For flower garnish, cut remaining peel from reserved lime for stem and leaves; cut strawberry for petals.
14. Garnish dessert with lime peel and strawberry slices.