What good are dental problems if you don’t get to take advantage of that rule where you get to eat a lot of ice cream? I’ll spare you the details. Really. Suffice it to say, however, that I am back on ‘the solid food.’
Rules are rules. We are having ice cream.
Grand Marnier Ice Cream. A recipe with digressions.
1 1/2 C Sugar
3 C Half and Half
1 C Heavy Cream
6 Egg Yolks
1/4 C Grand Marnier
I admit that I am a little biased. I first tasted Grand Marnier-flavored ice cream this past summer while in Chicago, and it’s going to stand out as one of those tastes that I am always going to be chasing, like my mom’s bean soup or the chocolate chip cookies they served at my junior high school.
Combine the cream and the half and half in a saucepan with the GM. Bring to about 175. Remove from the heat, pour into an appropriate storage container, and refrigerate for 24 hours.
See, I feel like if you are going to MAKE ice cream, it has to be either significantly more delicious than what you will find in a store OR has to be a flavor not available in any other form. This was both.
Don’t give me that look, either. You can skip the “refrigerate for 24 hours” thing if you MUST, but if you do skip it, there really is no point to making ice cream. In other words, you WILL taste the difference in the final product. But the lactose in the dairy will break down into simpler sugars and the GM has much more time to intermingle. It’s worth it.
Next day, beat the egg yolks in a large bowl until they are lighter in color. Slowly add the sugar until the mixture falls off your whisk in ribbons. Combine the egg mixture with the dairy mixture in your saucepan, and SLOWLY bring the mixture to 170, stirring with “An Abundance of Caution.”
Seriously. There’s egg. If it overheats at the bottom of the saucepan, you will have scrambled egg. Tasty scrambled egg, but not ice cream. So you have to kind of “be there.”
Refrigerate the mixture again. You want it at about 45 degrees when you put it in the ice cream freezer. Otherwise, it will be grainy.
Freeze the ice cream according to how your ice cream freezer works. Place in your freezer when finished and let it attain your desired degree of “frozen-ness.”
I’m sorry this recipe sounds so annoying. It’s really not. If you’ve made a reasonable effort, you get this: