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Stéphane Tréand’s Grand Marnier Ice Cream

2015-12-12

   La version Française se trouve ICI
A Delicious Summer Dessert! 

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About this recipe

A tasteful ice cream that I loved from the first bite

Grand Marnier Ice Cream


 

So refreshing in summertime...

Grand Marnier Ice Cream


 

Modifications to the original recipe

I modified only a few things...


 

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)

¼ Cup Grand Marnier (60 grams)

1 Orange Zest

 Optional

A few drops of Food Coloring. Orange

¾ Cup Candied Orange Peels (60 grams)

 

For 2 kg (4 lbs 7 oz ) of mix

 

 Mix à Crème Glacée

5 Cups Whole Milk (1.15 kilograms)

3 Tablespoons Inverted Sugar (69.5 grams)

1 Cup Cream (231.8 grams)

1 teaspoon Ice cream stabilizer (5 grams)

1 Cup Sugar (208.6 grams)

¾ Cup Egg Yolks (185.5 grams)

½ Cup Grand Marnier (86.9 grams)

1.4 Orange Zests

 Optional

A few drops of Food Coloring. Orange

1 ¼ Cup Candied Orange Peels (86.9 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)

3 Tablespoons Grand Marnier (43.4 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 (34.7 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 185 °F / 85 °C (when it starts to boil)

11. Initially I told you to reach 220 °F / 100 °C, but that cooks the eggs. Make sure to NOT exceed 185 °F / 85 °C !

12.  Do not cook above 185 °F / 85 °C, as it would cook the eggs ( and your mix will taste like an omelette... )
Grand Marnier Ice CreamGrand Marnier Ice Cream

13. Grate the

Orange Zest

(1)

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

15. temperature keeps rising...

16. Keep stirring with a rubber spatula

17. Once you reach 185 °F / 85 °C, remove from heat
Grand Marnier Ice CreamGrand Marnier Ice Cream

18.  Transfer to a clean bowl (to stop the cooking in the saucepan)

19. Let the mixture cool down at room temperature, while stirring occasionally, until it reaches 105 °F / 40 °C
Grand Marnier Ice Cream

20. 105 °F / 40 °C : It's time to add the

Grand Marnier

(¼ Cup or 60 g)

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

22. You may add a few drops of

Food Coloring

(orange color)
Grand Marnier Ice CreamGrand Marnier Ice CreamGrand Marnier Ice CreamGrand Marnier Ice Cream

23. Blend with an immersion blender (sometimes called 'hand blender')
Grand Marnier Ice Cream

24. Cover with a plastic wrap

25.  Refrigerate at least

8 hours

Grand Marnier Ice Cream

26. The next day, the mixture is thicker

27. Mix again with an immersion blender (sometimes called 'hand blender')
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

28.  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

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

30.  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

31. 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

32. This should take approx.

25 minutes



33. I like to add

Candied Orange Peels

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

34. Dice the

Candied Orange Peels

(¾ Cup or 60 g)

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

36. Transfer the ice cream in a airtight container

37. 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



 

The result and the pix






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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
    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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72 people rated

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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor

,

Apple syrup

,

Apples

,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Cream

,

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

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

, Lemon juice, Lemon zests,

Lime

,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, 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

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, 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)

¼ Cup Grand Marnier (60 g)

1 Orange Zest

A few drops of Food Coloring

¾ Cup Candied Orange Peels (60 g)