CookEat Recipe
Ice Cream au Curaçao
Vanilla custard ice cream finished with a little clear Curaçao orange liqueur.
Method
Steps
Step 1
To make the vanilla base, mix six pasteurized egg yolks with eight ounces of icing sugar in a small saucepan for about five minutes. In a second pan, bring one pint of pasteurized cream and one pint of pasteurized milk with a split vanilla pod just to a boil.
Step 2
Pour the hot dairy into the yolk mixture little by little, stirring continuously. Heat gently while stirring for about five minutes until the custard thickens and coats a spoon, without boiling. Use commercially pasteurized yolks suitable for gently cooked preparations.
Step 3
Pour into a clean bowl set over ice water, keeping the water out, and stir to cool promptly. Remove the vanilla pod, strain the custard and refrigerate at 40°F or below until thoroughly cold. Churn in an ice-cream maker according to its instructions, working in batches if needed, until firm.
Step 4
Measure one quart of the finished vanilla ice cream while it is still in the freezer bowl. Keep any surplus plain ice cream separate. Mix a quarter gill of clear Curaçao orange liqueur thoroughly into the measured quart with a spatula. Continue freezing until firm enough to scoop, then serve. The liqueur is added without cooking and retains alcohol.
Cooked it? Rate it.
Cooked 0 times