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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 : 2 Comments
  • Languages :  English  |   Français

   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...

 

Modifications to the original recipe

I modified only a few things...
  • I add

    Candied Orange Peels

    (¾ Cup or 60 g)


 

Ingredients

Grand Marnier Ice Cream

For 1.38 kg (3 lbs ) of mix

 

 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)

 

For 1 kg (2 ¼ lbs ) of mix

 

 Mix à Crème Glacée

2 ½ Cups Whole Milk (579.7 grams)

2 Tablespoons Inverted Sugar (34.7 grams)

½ Cup Cream (115.9 grams)

½ teaspoon Ice cream stabilizer (2.5 grams)

½ Cup Sugar (104.3 grams)

⅓ Cup Egg Yolks (92.7 grams)

2 Tablespoons Grand Marnier (28.9 grams)

0.7 Orange Zest

 Optional

A few drops of Food Coloring. Orange

½ Cup Candied Orange Peels (43.4 grams)

 

For 800 g (1 ¾lbs ) of mix

 

 Mix à Crème Glacée

2 Cups Whole Milk (463.7 grams)

1 Tablespoon Inverted Sugar (27.8 grams)

½ Cup Cream (92.7 grams)

½ teaspoon Ice cream stabilizer (2 grams)

⅓ Cup Sugar (83.4 grams)

⅓ Cup Egg Yolks (74.2 grams)

2 Tablespoons Grand Marnier (23.1 grams)

0.5 Orange Zest

 Optional

A few drops of Food Coloring. Orange

½ Cup Candied Orange Peels (34.7 grams)

 

You will need...

Steps

1.  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)

2.  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

3.  You may substitute

Inverted Sugar

with Glucose or even Light Corn Syrup
Grand Marnier Ice CreamGrand Marnier Ice Cream

4. 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

5.  This is necessary to avoid lumps

6. Mix both powders

7. 

Egg Yolks

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

8. 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 CreamGrand Marnier Ice CreamGrand Marnier Ice CreamGrand Marnier Ice Cream

9.  Add the eggs mix into the saucepan, and stir

10. Cook until the mixture temperature reaches 220 °F / 100 °C (when it starts to boil)
Grand Marnier Ice CreamGrand Marnier Ice Cream

11. Grate the

Orange Zest

(1)

12. and combine in the saucepan
Grand Marnier Ice CreamGrand Marnier Ice Cream

13. temperature keeps rising...

14. Keep stirring with a rubber spatula

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

16. Transfer to a clean bowl

17. Let the mixture cool down until it reaches 180 °F / 80 °C, while stirring
Grand Marnier Ice CreamGrand Marnier Ice CreamGrand Marnier Ice CreamGrand Marnier Ice CreamGrand Marnier Ice Cream

18. Time to add the

Grand Marnier

(3 Tablespoons or 40 g)

19. A substitute for Grand Marnier is "RAVEL Curacao" gelified concentrate

20. You may add a few drops of

Food Coloring

(orange color)

21. Cover with a plastic wrap
Grand Marnier Ice CreamGrand Marnier Ice CreamGrand Marnier Ice CreamGrand Marnier Ice Cream

22.  Refrigerate at least

8 hours



23. The next day, the mixture is thicker
Grand Marnier Ice CreamGrand 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

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

Grand Marnier Ice CreamGrand Marnier Ice Cream

24.  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 CreamGrand Marnier Ice Cream

25. Pour the ice cream mix into your ice cream maker

26.  Churn... churn... churn... and observe the mix getting thicker and thicker
Grand Marnier Ice CreamGrand Marnier Ice Cream

At first, the mix is liquid, but gradually, it thickens

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

27. 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

28. This should take approx.

25 minutes



29. I like to add

Candied Orange Peels

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

30. Dice the

Candied Orange Peels

(¾ Cup or 60 g)

31. And add after the ice cream is churned
Grand Marnier Ice CreamGrand Marnier Ice CreamGrand Marnier Ice CreamGrand Marnier Ice Cream

32. Transfer the ice cream in a airtight container

33. Place in the freezer for

2 hours

, and it is ready to be served
Grand Marnier Ice CreamGrand Marnier Ice Cream


Result

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

Grand Marnier Ice Cream


 

Recipes using Grand Marnier Ice Cream

The Fabulous Baked Alaska with Grand Marnier

All the recipes using Grand Marnier Ice Cream are HERE



 


Comments for This Recipe

2 Comments
  1. On Thursday January 31, 2019
    Robbie wrote:
    Boiling your ice cream base means you curdle your eggs - 84°c is the maximum temperature you want to take it to. Also don’t pour your egg and sugar mixture straight into the hot milk and cream as that will make it curdle too - need to temper it by slowly pouring the hot milk on to the eggs whilst whisking and then putting back in the pan. Think you’ll get a better result if you do these steps!
  2. On Thursday January 31, 2019
    François answered:
    Thats right in principle, yet I see this in professional kitchens, if you keep stirring and not cooking on high heat, that still works.

    But I understand this is not the official academic recommendation

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Cooking with the same Chef ?

All recipes of Stéphane Tréand

Cooking with the same ingredients ?


What else to cook with Grand marnier


What else to cook with Candied orange


What else to cook with Ice cream stabilizer


What else to cook with Inverted sugar


What else to cook with Orange zests

Rating:
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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

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,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

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

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough,

Sweetened condensed milk

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

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)