Welcome to this article where we will be sharing the recipe for a delicious Grand Marnier dessert. This recipe is perfect for those who love a sweet treat with a hint of citrus. Whether it’s for a special occasion or just a fancy dessert, this recipe is sure to impress your guests.
- 1 cup heavy cream
- 1/4 cup Grand Marnier
- 1/3 cup sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 3 large egg yolks
- In a medium saucepan, combine the cream, Grand Marnier, sugar, vanilla extract, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- In a medium bowl, whisk together the egg yolks. While whisking, slowly pour in about half of the hot cream mixture. This will help temper the egg yolks so they don’t curdle when you add them to the hot cream.
- Pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 10-15 minutes.
- Remove from heat and strain the mixture through a fine-mesh sieve into a bowl.
- Cover and refrigerate until chilled, about 2 hours.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to a freezer-safe container and freeze until firm, about 2 hours.
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- What is Grand Marnier?
Grand Marnier is a type of orange liqueur made from a blend of cognac, distilled essence of bitter orange, and sugar.
- Can I make this recipe without an ice cream maker?
Yes, you can make this recipe without an ice cream maker. After straining the mixture through a fine-mesh sieve, pour it into a freezer-safe container and freeze until firm, about 4-6 hours.
- Can I use a different type of liqueur?
Yes, you can use a different type of liqueur if you prefer. Just keep in mind that the flavor will be different.
- How long does this ice cream last in the freezer?
This ice cream will last for up to 2 weeks in the freezer if stored in an airtight container.
- Can I double this recipe?
Yes, you can double this recipe if you want to make a larger batch.
- Can I use low-fat cream instead of heavy cream?
You can use low-fat cream instead of heavy cream, but the ice cream will not be as rich and creamy.
- Can I use a different type of sugar?
You can use a different type of sugar if you prefer, but the flavor and texture may be slightly different.
- Can I add other ingredients to this ice cream?
Yes, you can add other ingredients such as chopped nuts, chocolate chips, or fruit to this ice cream if you like.
- What can I serve this ice cream with?
This ice cream is delicious on its own, but you can also serve it with fresh fruit, chocolate sauce, or whipped cream.
- Can I use pasteurized egg yolks?
Yes, you can use pasteurized egg yolks if you are concerned about food safety.
When making this ice cream, it’s important to temper the egg yolks so they don’t curdle when you add them to the hot cream mixture. To do this, whisk the egg yolks in a separate bowl and slowly pour in about half of the hot cream mixture while whisking constantly. Then pour the egg mixture back into the saucepan with the remaining cream mixture and cook over medium heat until thickened.
If you don’t have an ice cream maker, you can still make this recipe by pouring the mixture into a freezer-safe container and freezing until firm, about 4-6 hours. Just be sure to stir the mixture every hour or so to prevent ice crystals from forming.
If you want to make this recipe ahead of time, you can store the ice cream in an airtight container in the freezer for up to 2 weeks. Just be sure to let it soften at room temperature for a few minutes before serving.