Grand Marnier ice cream

Grand Marnier ice cream

A blend of cognac and bitter oranges aged in oak tuns, Grand Marnier brings a fine and delicate flavor that is immediately recognizable. It goes particularly well with ice cream.

No particular difficulty in making this ice cream as we are going to start with an egg ice cream.

This is the first recipe on Ice Ice Daddy .Com in which I will use coloring products. This is of course not mandatory. If you don't put any, your ice cream will have the color of the vanilla ice cream. Personally, when I use Grand Marnier in baking, I prefer that my preparations (cream, ice cream, ...) have a slight orange color.
If you have never used coloring products, you can buy orange dye in specialty stores. Or, mix yellow and red food coloring to get the exact orange tint you want.
And another bonus in this recipe, again not compulsory, small cubes of candied orange peel to give a nice aspect to this ice cream.

Give your opinion on iceicedaddy :


Lay out

You do not have all these ingredients ? No problem. Replace simply powdered glucose by usual sugar (sucrose) and reduce the amount of Grand Marnier (only 45 g). The ice cream texture will not be perfect but you will still get a very good ice cream which will be a little sweeter with a slightly less pronounced Grand Marnier flavor.


  • 504 g of full fat milk
  • 116 g of cream with 30% fat
  • 50 g of skimmed powdered milk
  • 80 g of egg yolks
  • 142 g of sucrose
  • 50 g of powdered glucose 38DE
  • 58 g of Grand Marnier
  • 40 g of candied orange peel
  • food coloring products

Lay out


- In a saucepan, pour milk, cream and stir with the whisk. Add the powdered milk and stir.
- Start heating the preparation at low heat and add immediately the powdered glucose. Stir constantly with a whisk.
- Stop heating when the milk is hot but not boiling (around 70 °C).

- In another container, mix the egg yolks and the sucrose.
- Take a small quantity of hot milk (two to three ladles) and incorporate it into the eggs.
- Pour the egg / sugar / milk mixture into the saucepan.
- Start heating slowly, stirring constantly with a wooden spoon, making "8" moves.
- At 84 °C, remove the pan from the heat and continue to mix until the mixture reaches the temperature of 85 °C.
- When the temperature of 85 °C is reached, pour the preparation into another container.
- Add coloring products if you want to give an orange color to your ice cream.
- Use the hand blender for a few seconds, taking care to hot liquid splashing risk. Immerse the container in a bath of ice water.
- Often control the preparation temperature stirring it with the kitchen thermometer. When the mix reaches approximatively 15 °C, wrap the container and place it in the refrigerator with the bottle of Grand Marnier.
- Let maturate one night.

- The next day, mix with the hand blender.
- Pour your mix in the ice cream maker to start creaming phase.
- Pour Grand Marnier in the ice cream maker as soon as it starts to run.

- If you want to add pieces of candied orange peel, cut the strips into small cubes and place them in the freezer while the ice cream maker is running.
- When your ice cream is almost ready, gradually add the diced orange peel to the preparation and let the ice cream maker run for 2 minutes.

Lay out