Cointreau Ice Cream from The Great Ice Cream Book by Jon Croft
Cream the egg yolks and sugar to the ribbon stage. Add the Cointreau and the zest. Lightly whip the cream and fold into the egg mixture with a metal spoon. Place in freezer to cool overnight. After...
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Cooking tools:
- Ice cream scoop
- Microplane
- Freezer
- Mixing bowl
- Whisk
- Metal spoon
- Measuring cup
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- finely grated zest of 1 orange
- 3 fl.oz. (75 ml.) Cointreau
- 6 egg yolks
- 1 pint (575 ml.) double cream
- ½ lb. (225 g.) castor sugar
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