Method
Step 1:
Heat the cream, milk and orange zest in a large pan until just boiling.
Step 2:
Take off the heat and leave to infuse for 10-15 minutes.
Step 3:
Whisk the egg yolks and sugar until pale and thick. Whisk the cream mixture into the eggs, then pour back into the pan and return to the heat.
Step 4:
Add the orange juice and Cointreau and cook until the custard has thickened, stirring continuously. Taking care not to boil.
Step 5:
Leave to cool, then chill in the fridge for 4 hours or overnight.
Step 6:
Churn in an ice cream maker OR place in the freezer, stirring every hour until frozen.
Ingredients
- 300ml Double cream
- 300ml Whole milk
- 6 Large free range egg yolk(s)
- 110g Billington's Unrefined Golden Caster Sugar
- 1 Orange (zest of)
- 2 tbsp Orange juice (freshly squeezed)
- 2 tbsp Cointreau
Utensils
- Large saucepan
- Whisk
- Ice cream maker
- Freezer container
Recipe Reviews
The alcohol in teh Cointreau totally evaporated and the ice cream lost its tooth. Shouldn’t we add the liqueur just before freezing?
Hello,
As long as you don't boil the alcohol it shouldn't evaporate.
Happy Baking!.
Ingredients
- 300ml Double cream
- 300ml Whole milk
- 6 Large free range egg yolk(s)
- 110g Billington's Unrefined Golden Caster Sugar
- 1 Orange (zest of)
- 2 tbsp Orange juice (freshly squeezed)
- 2 tbsp Cointreau
Utensils
- Large saucepan
- Whisk
- Ice cream maker
- Freezer container