Orange Cointreau ice cream - recipe

Orange Cointreau ice cream

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  1. 1

    Heat the cream, milk and orange zest in a large pan until just boiling.

    For this step you'll need:

    • 300ml Double cream
    • 300ml Milk (whole)
    • 1 Orange zest from 1 orange
  2. 2

    Take off the heat and leave to infuse for 10-15 minutes.

  3. 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.

    For this step you'll need:

    • 6 Egg yolk(s) (free range)
    • 110g Unrefined golden caster sugar
  4. 4

    Add the orange juice and Cointreau and cook until the custard has thickened, stirring continuously. Taking care not to boil.

    For this step you'll need:

    • 2 tbsp Orange juice freshly squeezed
    • 2 tbsp Cointreau
  5. 5

    Leave to cool, then chill in the fridge for 4 hours or overnight.

  6. 6

    Churn in an ice cream maker OR place in the freezer, stirring every hour until frozen.

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