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
- 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
- 2 tbsp Orange juice (freshly squeezed)
- 2 tbsp Cointreau
Utensils
- Large saucepan
- Whisk
- Ice cream maker
- Freezer container