Cointreau Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Shepton Mallet

Chef/proprietor Bill Austin


  • ½ lb. (225 g.) castor sugar
  • 6 egg yolks
  • 1 pint (575 ml.) double cream
  • finely grated zest of 1 orange
  • 3 fl.oz. (75 ml.) Cointreau


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 peel.