Iced Whiskey Oranges

Preparation info

  • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Ballymaloe House,

Chef/proprietor Myrtle Allen


  • 6 oranges, halved
  • 2 eggs
  • 2 oz. (50 g.) sugar
  • 5 fl.oz. (150 ml.) milk
  • ½ pint (275 ml.) whipped cream
  • 1½ level teaspoons gelatin
  • 2½ tablespoons Irish Whiskey

To decorate

  • 5 fl.oz. (150 ml.) whipped cream
  • 24 fresh bay leaves
  • 2 tablespoons Irish Whiskey


Boil the sugar and milk together until thick. A drop falling from the side of a spoon should leave a slight thread.

Separate the yolks from the whites. Add the milk mixture gradually to the yolks. Beat to a thick mousse.

Squeeze the juice from the oranges and scrape the skins clean to leave nicely shaped orange halves.

Dissolve the gelatin in a little of the orange juice in a bowl over boiling water. Blend this carefully with 5 fl.oz. (150 ml.) of the remaining juice. Cool.

Add the orange mixture and the whiskey to the yolks. Whip the egg whites stiffly and fold in. Fill into orange halves, heaping up as much as you can get in. Place in the deep freeze for 2 hours.

To serve, sweeten the whipped cream and add the whiskey. Pipe a line of the flavoured cream across the centre of each orange and place 2 bay leaves on either side.

This recipe appears in The Ballymaloe Cookbook by Myrtle Allen. Publishers Gill & McMillan, Dublin.