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Chocolate ice cream with Grand Marnier

Georges Laurier from Cook Like a chef
Georges Laurier's irresistible liqueur-spiked chocolate ice cream makes a heavenly accompaniment to desserts, or enjoy on its own

Chocolate ice cream with Grand Marnier

Method

1. Put the chocolate in a double boiler or heat-proof bowl set over a pan of simmering water. Melt over low heat.

2. Raise the heat to medium, and add the sugar and the beaten egg yolks, whisking constantly.

3. Stir in the scalded cream. Simmer for 3-5 minutes, stirring constantly, until thickened.

4. Remove from the heat. Add the Grand Marnier and the orange zest. Leave to cool.

5. When cool, fold in the whipped cream.

6. Freeze in an ice cream maker following the manufacturer's instructions.

Cooks Notes:
Use as an accompaniment to cakes, pies and fresh fruits, or as a shake.

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Serves: Makes 3 litres

Prep: 15 min, plus cooling and freezing
Cook: 10 min

Ingredients
100g plain chocolate, (72% cocoa solids), broken in small pieces
250g Sugar
3 egg yolks, lightly beaten
250ml single cream, calded
100ml Grand Marnier, or other orange-flavoured liqueur
1 tbsp orange rind, finely grated
500ml whipping cream, whipped