Orange, Lime and Grand Marnier Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Beech field House,

Chef/proprietor Peter Crawford-Rolt


  • 8 egg yolks
  • 11 oz. (300 g.) castor sugar
  • 1 pint (575 ml.) milk
  • 1 pint (575 ml.) cream
  • 3 fl.oz. (75 ml.) Grand Marnier
  • ½ teaspoon Orange Flower Water
  • zest 1 lime, blanched
  • zest 1 orange, blanched


Bring the milk and cream to the boil.

Whisk the sugar and egg yolks together and whisk into the just boiled milk and cream. Return to a gentle heat, stirring constantly, until the custard coats the back of a wooden spoon. Allow to cool.

When cool stir in the Grand Marnier, Orange Flower Water and lime zest to the custard. Place into ice cream machine or deep freeze. If using deep freeze, bring out from time to time and stir.

To serve, caramelise the orange zest. Top the ice cream with the orange zest and orange segments.