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 Marnier.
Whisk the cream until it is firm enough to form soft peaks. Fold the egg yolk mixture and cream together and put into ice cream machine or a covered container in the deep freeze.
© 1984 All rights reserved. Published by Jon Croft.