Ingredients
4 eggs, egg yolks and egg whites separate
150 grams of confectioner’s sugar
300 ml of double cream
125 ml of condensed milk
60 ml of Cointreau
Covering
375 ml of orange juice
60 ml of Cointreau
Preparation
- To prepare the ice cream, extend a greased aluminum foil over a 10 by 20-centimeter baking pan or if it is round 22 centimeters.
- Beat the egg whites and gradually go adding in the sugar. Slightly beat the egg yolks and add them to the egg whites. Beat the cream and add a little of condensed milk little by little. Mix the cream with the egg and add in the Cointreau. Put it in a recipient and place in the freezer until it solidifies.
- For the covering put the orange juice in a pot and heat over low heat until it reduces down to approximately one cup (250 ml). Allow it to cool and add in the Cointreau. Pour the mixture over the ice cream. Freeze and cover with thin plastic sealing pack.
- To serve take the ice cream recipient out, put it in a tray and serve it in slices.
Serves 8.
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