Cointreau Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • ½ lb. (225 g.) castor sugar
  • 6 egg yolks
  • 1


Cream the egg yolks and sugar to the ribbon stage. Add the Cointreau and the zest.

Lightly whip the cream and fold into the egg mixture with a metal spoon.

Place in freezer to cool overnight. After one hour in the freezer, remove and stir and replace. The ice cream will be able to be scooped straight from the freezer into serving bowls when required. Decorate with bits of orange