Grand Marnier Ice Cream from The Great Ice Cream Book by Jon Croft
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 2...
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Cooking tools:
- Stand mixer
- Candy thermometer
- Saucepan
- Mixing bowl
- Stove
- Whisk
- Spoon
Ingredients
- 6 egg yolks
- 1 pint (575 ml.) double cream
- 3 fl.oz. (75 ml.) water
- 1 tablespoon grated orange peel
- ½ lb. (175 g.) sugar
- 3 tablespoons Grand Marnier
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