Glace Malibu

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Marlfield House,

Chef/proprietor Mary Bowe


  • 11 oz. (300 g.) sugar
  • 12 egg yolks
  • 2 pints (generous litre) milk
  • 2 pints (generous litre) cream
  • vanilla pod
  • 3 measures Malibu cocktail
  • orange segments for garnish


In a heavy pan beat the sugar and egg yolks until white.

Infuse the vanilla pod in the milk and bring to just boiling. Pour carefully onto the egg mixture, whisking all the time. Return to heat and cook gently until the custard coats the back of a spoon, still whisking all the time. Do not boil. Strain and add the cream to halt the cooking process. Cool.

When cool add the Malibu and place into an ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir well. Serve garnished with orange segments.