Kari- Good question. My recommendation would be to try the ice cream first, as is, and then make adjustments. We also wondered about adding booze, but it in the end I think it didn’t need it and might make it needlessly more complicated. But I’m not sure.
Kimberley- totally agree! weirdest winter ever.
Nuala- That is a really good question. I don’t have an answer. Each time I have eaten this I have tried to figure out what I would pair it with, but nothing jumps out. It is kind of its own thing. That being said, later in the cookbook it is turned into profiteroles. I can imagine that working pretty well. Maybe a spice cookie? If you try, let me know!
*cough* The ice-cream maker was on my shopping list, honest! Out of curiosity, which one do you use? Btw, you had me at the first four words… going to try this one (as soon as a make a trip to the store). :)
OK, I don’t have a microwave, have never found it THAT useful…but after reading this recipe i don’t need any more to convince me of getting an ICE CREAM MAKER…going on my list of KITCHEN MUST-HAVES thank you!!!
Oh. My. Gosh. Caramelly orangy yummness. Can’t wait to do this. Having been a pastry chef in a long ago life, to answer Kari’s questions, the brandy may be tasty, but will influence how hard the cream freezes. It may be a but mushy if you add more than a tablespoon or two. But you could always resort to a drizzle of some sort of boozy goodness atop. Serve it with a tuile, and call it heaven.
I am a friend of Grand Marnier, so this is for me! Thank you so much Tim, I have been dreaming of ice cream for the past couple of days, which is odd since it’s freezing cold outside, still, I’ll be making this soon!
I’ve never made ice cream before, but this may be the recipe to tempt me. For the orange lovers out there I recently picked up some Sky Vally heirloom oranges (TJ’s but I’ve seen them at WF), and they are some of the best oranges I have ever eaten. I think it would be fantastic to try this with them.
its chilling now, despite the temp. outside in NYC is 27, i love homemade ice cream. its the perfect time of year for citrus. i took the caramel part to the edge of “burnt” oblivion… almost, thank god i have a chef in my life.
yes, when my boyfriend and i renovated my apartment his rule was NO microwave and total bonus i already HAD the ice cream maker. its been worth the mere $99 pricetag…i think i actually got it for a gift anyway!
great post and great recipe! i’m ready for the next one!! i think ramps will be in season soon lol!!
next time someone asks why i don’t have a microwave, i’ll have to incorporate your “because ice cream makers are so much more useful” logic into my answer.
this post also makes me think i could probably make millions churning and selling this ice cream here in my hometown, where people pay top dollar for anything in the school color of the university of texas: burnt orange!
My name is Sasha and I do not own an ice cream maker.
I am a cross between a depression era grandma and a poor student, as I make my ice cream the old fashioned way (read: labor intensive way with a spoon, a freezer and vigorous stirring every 45 minutes). That said, my spoon and I are totally ready to put into the effort of making this ice cream. I love how you describe it – the dark side of citrus. Brilliant.
I made and loved this tasty ice cream. You are spot on that it tastes just like Grand Marnier! I almost let the caramel get away from me while I was beating the eggs and sugar, but luckily I added the cream just in time to stop it from turning any darker. Thanks for a great recipe!
I made this ice cream yesterday and it is amazing. I sometimes have a problem with ice crystals forming in my homemade ice cream while it is churning. This time I added a tablespoon of Grand Marnier to the base. I’m not sure if the alcohol lowered the freezing temp….but the result was totally creamy without a hint of ice crystals. I used the Gourmet suggestion of serving this with profiteroles and hot fudge sauce….yum!
Given that one SHOULD have an icecream maker but does NOT (hehe) is there any way of adapting/making this recipe without one? I’ve seen adaptations like not adding the cream at the beginning and instead whipping the cream and folding it through last… thoughts?
Hey Aimee- Since I have a machine, I have never tried any of the alternate methods. You’re going to have find advice on that elsewhere. I am sure there are plenty of alternate solutions on this internet of ours. Good luck!
Hey – I just tried it, but I’m a novice ice-cream maker and after making the caramel and then adding the cream mixture as directed above, it immediately curdles. Dammit! What did I do wrong? Temperatures/speed of adding etc?
Wow. This looks incredible! How much ice cream does this recipe make? My ice cream maker can only handle 1pt 2 fl oz of mixture, so I think I should scale the recipe down by a half, what do you think? Can’t wait to try this!!
Love this recipe, I have made it too many times, but then again what is too many??? A recipe that is in the same vein is Davod Lebovitz’s white chocolate ginger ice cream. I think you would really like it, not your normal flavor paring, but it soooo works!