Cointreau Iced Soufflé

Procedure

1. Make a crème anglaise: Combine the milk and vanilla bean and bring to a simmer. Whip the egg yolks with sugar until light, then temper by beating in half the hot milk. Return this mixture to the pan with the rest of the milk and cook gently until slightly thickened. Cool over an ice bath.
2. Add the liqueur. Chill.
3. Whip the cre