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Stéphane Tréand’s Grand Marnier Ice Cream

2015-12-12
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Saturday December 12, 2015
  • Comments : No Comment
  • Languages :  English  |   Français
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   La version Française se trouve ICI
A Delicious Summer Dessert! 




About this recipe

A tasteful ice cream that I loved from the first bite

Grand Marnier Ice Cream

Grand Marnier Ice Cream
So refreshing in summertime…

Source of the recipe

A recipe I learned with my pastry professor, Stéphane Tréand in Costa Mesa, California

Grand Marnier Ice Cream

Grand Marnier Ice Cream
See the article I wrote about Stéphane Tréand‘s school HERE

Modifications to the original recipe

I just modified:
  • I add

    Candied Orange Peels

    (¾ Cup or 60 g)

Day 1, Cooking the cream mix

Grand Marnier Ice Cream
 

 Mix à Crème Glacée

3 ½ Cups Whole Milk (800 grams)

2 Tablespoons Inverted Sugar (48 grams)

⅔ Cup Cream (160 grams)

1 teaspoon Ice cream stabilizer (3.5 grams)

⅔ Cup Sugar (144 grams)

½ Cup Egg Yolks (128 grams)

3 Tablespoons Grand Marnier (40 grams)

1 Orange Zest

 Optional

A few drops of Food Coloring. Orange

¾ Cup Candied Orange Peels (60 grams)
Grand Marnier Ice Cream
In a medium saucepan set over medium-low heat, stir together the

Whole Milk

(3 ½ Cups or 800 g), the

Cream

(⅔ Cup or 160 g) and the

Inverted Sugar

(2 Tablespoons or 48 g)

Inverted sugar

The

Inverted Sugar

(2 Tablespoons or 48 g) will help to stabilize the ice cream and avoid it to become too hard in the freezer.

You may substitute

Inverted Sugar

with Glucose or even Light Corn Syrup

Grand Marnier Ice Cream
Grand Marnier Ice Cream

Mix Sugar / Stabilizer

Before adding the

Ice cream stabilizer

(1 teaspoon or 3.5 g) to the cream, we mix it with the

Sugar

(⅔ Cup or 144 g) in a separate bowl

This is necessary to avoid lumps
Grand Marnier Ice Cream
Mix both powders

Egg Yolks

help to make the ice cream smooth and less hard in the freezer

Grand Marnier Ice Cream

We then add the

Sugar

(⅔ Cup or 144 g), the

Ice cream stabilizer

to the

Egg Yolks

(½ Cup or 128 g) and we stir

Grand Marnier Ice Cream

Add the eggs mix into the saucepan, and stir

Grand Marnier Ice Cream

Cook until the mixture temperature reaches 220 °F / 100 °C (when it starts to boil)

Grand Marnier Ice Cream
Grand Marnier Ice Cream

The zest

Grate the

Orange Zest

(1)
Grand Marnier Ice Cream
and combine in the saucepan

temperature keeps rising…

Grand Marnier Ice Cream

Keep stirring with a rubber spatula

Grand Marnier Ice Cream

Once you reach 220 °F / 100 °C, remove from heat

Grand Marnier Ice Cream

Transfer to a clean bowl

Grand Marnier Ice Cream

Let the mixture cool down until it reaches 180 °F / 80 °C, while stirring

Grand Marnier Ice Cream

Grand Marnier

Time to add the

Grand Marnier

(3 Tablespoons or 40 g)

Grand Marnier Ice Cream
Grand Marnier Ice Cream
A substitute for Grand Marnier is “RAVEL Curacao” concentrate

Food coloring

You may add a few drops of

Food Coloring

(orange color)

Grand Marnier Ice Cream

Overnight, Resting in the fridge


Let’s cover with a plastic wrap

Grand Marnier Ice Cream

Refrigerate at least

8 hours



Grand Marnier Ice Cream

Day 2, Making the Ice Cream


The next day, the mixture is thicker

Grand Marnier Ice Cream

Churning

There are several ice cream makers that you will need to chose from :
  • Ice Cream Maker with a Freezer Bowl

    This ice cream maker has a special bowl, a container that goes into the freezer

    overnight

    . Once it's frozen, you put it in your ice cream maker, add your mix, and let the machine stir them until the ice cream is ready.
  • Ice Cream Maker with a Compressor

    This top of the line ice cream maker chills using a compressor. You don't need neither ice nor bowl : you don't need to remember to freeze anything overnight; when you're ready to make ice cream, just add your ingredients and go

Grand Marnier Ice Cream
Grand Marnier Ice Cream
If you are using like me an Ice Cream Maker with a Freezer Bowl, you need to place the bowl and the plastic over into the freezer for

a few hours



Also, clean and dry the container that will store the ice cream when done, and chill in the freezer until you are done preparing your ice cream or sorbet

Grand Marnier Ice Cream
Grand Marnier Ice Cream
Pour the ice cream mix into your ice cream maker

Churn… churn… churn… and observe the mix getting thicker and thicker

Grand Marnier Ice Cream

Grand Marnier Ice Cream

At first, the mix is liquid, but minute after minute, it thickens

Grand Marnier Ice Cream
Grand Marnier Ice Cream
In summer, I cover the ice cream maker with aluminium foil

The ice cream will actually double in size and will have a creamy and soft texture

Grand Marnier Ice Cream

Churn... churn... churn... and observe the mix getting thicker and thicker

Grand Marnier Ice Cream
Grand Marnier Ice Cream
This should take approx.

25 minutes



Candied Orange

I like to add

Candied Orange Peels

(¾ Cup or 60 g) (not in the original recipe)

Grand Marnier Ice Cream

Dice the

Candied Orange Peels

(¾ Cup or 60 g)

Grand Marnier Ice Cream

And add after the ice cream is churned

Grand Marnier Ice Cream

Transfer the ice cream in a airtight container

Grand Marnier Ice Cream

Place in the freezer for

2 hours

, and it is ready to be served

What do you think ? Wait and taste, you and your guests will love it !

Grand Marnier Ice Cream

What do you think ? Wait and taste, you and your guests will love it !

Grand Marnier Ice Cream

The other recipe of Ice Creams And Sorbets

Pierre Hermé’s Chocolate Sorbet



Recipes using Grand Marnier Ice Cream

The Fabulous Baked Alaska with Grand Marnier

All the recipes using Grand Marnier Ice Cream


The result and the pix



Comments for This Recipe


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Cooking with the same ingredients ?

What else to cook with Grand marnier

What else to cook with Candied orange

What else to cook with Orange zests

Rating:
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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

,

Carrots

, Chicken,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

,

Choux dough

, Cilantro, Cinnamon,

Cloves

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin,

Diced bacon

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

,

Ladyfingers

,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

,

Mascarpone

,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nutmeg

,

Olives

, Onions,

Orange juice

,

Orange zests

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Red wine

,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



3 ½ Cups Whole Milk (800 g)

2 Tablespoons Inverted Sugar (48 g)

⅔ Cup Cream (160 g)

1 teaspoon Ice cream stabilizer (3.5 g)

⅔ Cup Sugar (144 g)

½ Cup Egg Yolks (128 g)

3 Tablespoons Grand Marnier (40 g)

1 Orange Zest

A few drops of Food Coloring

¾ Cup Candied Orange Peels (60 g)