Grand Marnier Ice Cream

This ice cream was one of the components of the July Daring Bakers Challenge, a Swiss Swirl Ice Cream Cake. It is rich and sophisticated and just a very light tasting. It combines well with chocolate or other fruit flavors.

Ingredients:

• 1 cup milk
• Pinch of salt
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• Zest from 1/2 orange
• 3 egg yolks
• 1 cup heavy cream
• 1 tablespoon Grand Marnier

Directions:

Heat the milk, salt, sugar, vanilla and orange zest in a saucepan over medium low heat. Just before it comes to a boil, turn the heat down to its lowest setting and let everything steep for about 15 minutes.

Stir together the egg yolks in a separate bowl and gradually (very gradually) whisk in a bit of the warmed milk. Continue whisking the milk in a bit at a time until about half of it is incorporated. The idea here is to heat the egg yolks very gently without turning them into scrambled eggs (yuck!). Once half of the milk is mixed with the egg yolks, pour the egg yolk mixture into the pan with the rest of the milk and return it to the stove over low heat.

Cook the custard mixture over low heat, stirring constantly (yes, really … gently stir it constantly … remember no scrambled egg yolks) and scraping the bottom until the custard is thick enough to coat the back of a wooden spoon.

Pour the heavy cream into a bowl and strain the hot milk/egg mixture into the bowl. Add the Grand Marnier and stir to combine. Chill thoroughly.

Freeze the ice cream in an ice cream maker according to the manufacturer’s instructions.