French Vanilla Ice Cream with Grand Marnier

Ever eaten a Creamsicle as a kid or maybe lately? That refreshing taste of creamy vanilla ice cream with orange sherbet coating is revisited here with a grown-up spin. I loved these as a kid but wanted a sophisticated version paired with fresh summer fruits, especially berries. Without the liqueur, this homemade ice cream would be hard to scoop.

Ice cream is frozen cream, right? Not exactly. Some ice creams are made with various types of dairy like heavy cream, half and half, milk, or yogurt. For example, French vanilla ice cream is prepared with the additional step of forming a custard with egg yolks to thicken. Next, a vanilla bean is split in half, seeds scraped and steeped in the cream and milk. Afterward, the flavored custard must be chilled and refrigerated for several hours or overnight to allow the vanilla bean to permeate the cream thoroughly before the custard is frozen. Oh, so rich and flavorful!

1 quart

INGREDIENTS:

1 vanilla bean

6 tablespoons allulose sweetener, divided (sugar substitute)

4 egg yolks

⅛ teaspoon kosher salt

2 cups heavy cream, preferably grass-fed, organic

1 cup goat milk or other full-fat milk

¼ cup Grand Marnier or orange liqueur

Dash orange extract (optional)

DIRECTION:

1.     Whip the eggs and three tablespoons allulose together in a mixing bowl until pale in color, about three minutes. Set aside.

2.     Slice the vanilla bean in half lengthwise. Scrap the seeds out of the vanilla beans and place both in a heavy saucepan with the remaining three tablespoons of sweetener, salt, cream, and milk. Heat over medium heat until scalded, in which bubbles begin to gather on the sides of the pan. Be careful not to overheat. Remove from the heat and slowly whip into the egg mixture. Return to the saucepan and cook over low heat, continually stirring, until the custard reaches 175°F. Strain through a fine-mesh strainer into another bowl. Return the scraped vanilla beans to the ice cream base. Chill in the refrigerator overnight or at least four hours before freezing.

3.     Stir in the Grand Marnier and optional orange extract. Taste for the desired strength of the orange flavor. If more orange flavor is desired, add more orange extract. Discard the vanilla bean. Churn in an ice cream machine according to the manufacturer’s directions. Store in the freezer before serving.

French Vanilla Ice Cream with Grand Marnier

French Vanilla Ice Cream with Grand Marnier
Yield: 8 servings (1 quart)
Author:
Prep time: 10 MinCook time: 20 MinInactive time: 24 HourTotal time: 24 H & 30 M
Ice cream is frozen cream, right? Not exactly. Some ice creams are made with various types of dairy like heavy cream, half and half, milk, or yogurt. For example, French vanilla ice cream is prepared with the additional step of forming a custard with egg yolks to thicken. Next, a vanilla bean is split in half, seeds scraped and steeped in the cream and milk. Afterward, the flavored custard must be chilled and refrigerated for several hours or overnight to allow the vanilla bean to permeate the cream thoroughly before the custard is frozen. Without the liqueur, this homemade ice cream would be hard to scoop. This Grand Marnier version is particularly good when paired with fresh summer fruits, especially berries.

Ingredients

  • 1 vanilla bean
  • 6 tablespoons allulose sweetener, divided (sugar substitute)
  • 4 egg yolks
  • ⅛ teaspoon kosher salt
  • 2 cups heavy cream, preferably grass-fed, organic
  • 1 cup goat milk or other full-fat milk
  • ¼ cup Grand Marnier or orange liqueur
  • Dash orange extract (optional)

Instructions

  1. Whip the eggs and three tablespoons allulose together in a mixing bowl until pale in color, about three minutes. Set aside.
  2. Slice the vanilla bean in half lengthwise. Scrap the seeds out of the vanilla beans and place both in a heavy saucepan with the remaining three tablespoons of sweetener, salt, cream, and milk. Heat over medium heat until scalded, in which bubbles begin to gather on the sides of the pan. Be careful not to overheat. Remove from the heat and slowly whip into the egg mixture. Return to the saucepan and cook over low heat, continually stirring, until the custard reaches 175°F. Strain through a fine-mesh strainer into another bowl. Return the scraped vanilla beans to the ice cream base. Chill in the refrigerator overnight or at least four hours before freezing.
  3. Stir in the Grand Marnier and optional orange extract. Taste for the desired strength of the orange flavor. If more orange flavor is desired, add more orange extract. Discard the vanilla bean. Churn in an ice cream machine according to the manufacturer’s directions. Store in the freezer before serving.

Nutrition Facts

Calories

273.76

Fat (grams)

24.95 g

Sat. Fat (grams)

15.12 g

Carbs (grams)

5.96 g

Fiber (grams)

0 g

Net carbs

5.96 g

Sugar (grams)

5.63 g

Protein (grams)

4.13 g

Sodium (milligrams)

68.9 mg

Cholesterol (grams)

168.1 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

ice cream, Grand Marnier
dessert
French
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Linda HierholzerSWEETSComment