Grand Marnier Ice Cream, Chocolate Ice Cream, and Orange Crème Fraîche Cake from Frozen Desserts by
Assembly Before churning or pacotizing the chocolate ice cream base, line 1 half sheet pan with a nonstick rubber mat and a 25 cm / 10 in by 38 cm / 15 in by 2-cm / .75-in stainless steel or Plexi...
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Cooking tools:
- Ice cream maker
- Pacotizer
- Cake ring
- Silicone baking mat
- Baking sheet
- Freezer
Ingredients
- 2 1/2 kg / 5 lb 8.18 oz Grand Marnier Ice Cream Base
- 100 g / 3.53 oz tempered dark chocolate (to garnish)
- 2 squares Crème Fraîche Cake
- 500 g / 1 lb 1.64 oz White Couverture Spray
- 100 g / 3.53 oz Candied Orange Zest
- 250 g / 8.82 oz Dark Chocolate Spray
- 1 1/2 kg / 3 lb 4.91 oz Chocolate Ice Cream Base
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