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Grand Marnier Ice Cream
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180 grams of sugar
60 ml of water
7 egg yolks
250 ml of double cream
60 ml of Grand Marnier
6 truffles
Preparation
- The truffles can be served as an individual dessert or with Grand Marnier ice cream. Both recipes are great separate.
- To prepare the ice cream, heat the sugar and the water in a deep pot without stirring, until the syrup reaches a ball point (this can be calculated with a syrup scale) or until it reaches 115 degrees of temperature.
- Beat the eggs, and add in the syrup little by little. When everything has been added, stop beating and allow the mixture to cool. When it is cool, beat it again for one minute.
- In a separate bowl, slightly beat the double cream and add in the egg yolks, the syrup and the Grand Marnier.
- Serve the mixture out in six serving cups, place a chocolate truffle in each one and freeze until it is firm.
Serves 6.
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