Grand Marnier Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 6 egg yolks
  • ½ lb. (175 g.) sugar
  • 1


Whisk the egg yolks in an electric mixer until thick.

Bring the water, sugar and orange peel to the boil, stirring until the sugar dissolves. Boil briskly without stirring until the syrup reaches 230°.

Pour the hot syrup in a thin stream onto the egg yolks, whisking at high speed. Continue whisking for 10-15 minutes until the mixture becomes a thick, smooth cream. Add the Grand