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Cuisine d'Aubéry
The food blog of FX
Ice Cream Dessert Ice Cream And Sorbet

https://www.cuisinedaubery.com/recipe/grand-marnier-ice-cream/

Stéphane Tréand’s Grand Marnier Ice Cream

A recipe by Stéphane Tréand Saturday December 12, 2015
2 comments Share:
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 4.9
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A Delicious Summer Dessert!

FX (François-xavier)

About this recipe

A tasteful ice cream that I loved from the first bite

Stéphane Tréand’s Grand Marnier Ice Cream

So refreshing in summertime...

Stéphane Tréand’s Grand Marnier Ice Cream

Source of the recipe

A recipe I learned with my pastry professor, Stéphane Tréand in Costa Mesa, California

Stéphane Tréand’s Grand Marnier Ice Cream

See the article I wrote about Stéphane Tréand's school HERE

Stéphane Tréand’s Grand Marnier Ice Cream

Modifications to the original recipe

I modified only a few things...

● I add Candied Orange Peels (¾ Cup or 60 g)

● I do not cook until 220 °F / 100 °C as I initially wrote. Make sure to not exceed 185 °F / 85 °C

● I increased the quantity of Grand Marnier : ¼ Cup or 60 g instead of 40 g ( 1 oz )


Agenda

Stéphane Tréand’s Grand Marnier Ice Cream

Print Recipe, with photos Print Recipe, no photos
Chef: Stéphane Tréand Servings: 8 Preparation Time: 30 Minutes Cooking Time: 5 Minutes Ready in: 8 H Skill: Easy Level Cuisine: French Cuisine Courses: Ice Cream, Dessert, Ice Cream And Sorbet, 
Whipping cream Grand marnier Egg yolks Candied orange Ice cream stabilizer Inverted sugar Orange zests
 4.9
Ingredients
  • For 1.38 kg (3 lbs ) of mix

  • Mix à Crème Glacée
  •   3 ½ Cups Whole Milk (800 grams)
  •   2 Tablespoons Inverted Sugar (48 grams)
  •   ⅔ Cup Cream (160 grams)
  •   1 teaspoon Ice cream stabilizer (3.5 grams)
  •   ⅔ Cup Sugar (144 grams)
  •   ½ Cup Egg Yolks (128 grams)
  •   ¼ Cup Grand Marnier (60 grams)
  •   1 Orange Zest
  • Optional
  •   A few drops of Food Coloring. Orange
  •   ¾ Cup Candied Orange Peels (60 grams). For the recipe, see HERE


  • For 2 kg (4 lbs 7 oz ) of mix

  • Mix à Crème Glacée
  •   5 Cups Whole Milk (1.15 kilograms)
  •   3 Tablespoons Inverted Sugar (69.5 grams)
  •   1 Cup Cream (231.8 grams)
  •   1 teaspoon Ice cream stabilizer (5 grams)
  •   1 Cup Sugar (208.6 grams)
  •   ¾ Cup Egg Yolks (185.5 grams)
  •   ½ Cup Grand Marnier (86.9 grams)
  •   1.4 Orange Zests
  • Optional
  •   A few drops of Food Coloring. Orange
  •   1 ¼ Cup Candied Orange Peels (86.9 grams). For the recipe, see HERE


  • For 1 kg (2 ¼ lbs ) of mix

  • Mix à Crème Glacée
  •   2 ½ Cups Whole Milk (579.7 grams)
  •   2 Tablespoons Inverted Sugar (34.7 grams)
  •   ½ Cup Cream (115.9 grams)
  •   ½ teaspoon Ice cream stabilizer (2.5 grams)
  •   ½ Cup Sugar (104.3 grams)
  •   ⅓ Cup Egg Yolks (92.7 grams)
  •   3 Tablespoons Grand Marnier (43.4 grams)
  •   0.7 Orange Zest
  • Optional
  •   A few drops of Food Coloring. Orange
  •   ½ Cup Candied Orange Peels (43.4 grams). For the recipe, see HERE


  • For 800 g (1 ¾lbs ) of mix

  • Mix à Crème Glacée
  •   2 Cups Whole Milk (463.7 grams)
  •   1 Tablespoon Inverted Sugar (27.8 grams)
  •   ½ Cup Cream (92.7 grams)
  •   ½ teaspoon Ice cream stabilizer (2 grams)
  •   ⅓ Cup Sugar (83.4 grams)
  •   ⅓ Cup Egg Yolks (74.2 grams)
  •   2 Tablespoons Grand Marnier (34.7 grams)
  •   0.5 Orange Zest
  • Optional
  •   A few drops of Food Coloring. Orange
  •   ½ Cup Candied Orange Peels (34.7 grams). For the recipe, see HERE

  • You will need...
    Ice Cream Stabilizer
    Scanpan Saucepan
    KitchenAid Silicone Spatula Set
    Stainless Steel Mixing Bowl
    DeBuyer Whisk
    Digital Laser Infrared Thermometer
    Matfer Pocket Digital Thermometer
    Microplane Zester Grater
    Zester Deiss
    Powdered Food Coloring Kit
    Wilton Gel-Based Food Color
    Immersion Multi-Purpose Hand Blender
    Immersion Hand Blender Bamix
    Cuisinart Ice Cream Maker
    Cuisinart Compressor Ice Cream and Gelato Maker
    Pyrex Glass Bakeware
    Glass Baking Dish with Lid
    Steps

    1.  In a medium saucepan set over medium-low heat, stir together the Whole Milk (3 ½ Cups or 800 g), the Cream (⅔ Cup or 160 g) and the Inverted Sugar (2 Tablespoons or 48 g)

    2.  The Inverted Sugar (2 Tablespoons or 48 g) will help to stabilize the ice cream and avoid it to become too hard in the freezer

    3.  You may substitute Inverted Sugar with Glucose or even Light Corn Syrup

    Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream

    Scanpan Saucepan KitchenAid Silicone Spatula Set

    4. Before adding the Ice cream stabilizer (1 teaspoon or 3.5 g) to the cream, we mix it with the Sugar (⅔ Cup or 144 g) in a separate bowl

    5.  This is necessary to avoid lumps

    6. Mix both powders

    7. Egg Yolks help to make the ice cream smooth and less hard in the freezer

    8. We then add the Sugar (⅔ Cup or 144 g), the Ice cream stabilizer to the Egg Yolks (½ Cup or 128 g) and we stir

    Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream

    Stainless Steel Mixing Bowl DeBuyer Whisk

    9.  Add the eggs mix into the saucepan, and stir

    10. Cook until the mixture temperature reaches 185 °F / 85 °C (when it starts to boil)

    11. Initially I told you to reach 220 °F / 100 °C, but that cooks the eggs. Make sure to NOT exceed 185 °F / 85 °C !

    12.  Do not cook above 185 °F / 85 °C, as it would cook the eggs ( and your mix will taste like an omelette... )

    Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream

    Digital Laser Infrared ThermometerMatfer Pocket Digital Thermometer

    13. Grate the Orange Zest (1)

    14. and combine in the saucepan

    Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream

    Microplane Zester GraterZester Deiss

    15. temperature keeps rising...

    16. Keep stirring with a rubber spatula

    17. Once you reach 185 °F / 85 °C, remove from heat

    Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream

    18.  Transfer to a clean bowl (to stop the cooking in the saucepan)

    19. Let the mixture cool down at room temperature, while stirring occasionally, until it reaches 105 °F / 40 °C

    Stéphane Tréand’s Grand Marnier Ice Cream

    20. 105 °F / 40 °C : It's time to add the Grand Marnier (¼ Cup or 60 g)

    21. A substitute for Grand Marnier is "RAVEL Curacao" gelified concentrate

    22. You may add a few drops of Food Coloring (orange color)

    Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream

    Powdered Food Coloring KitWilton Gel-Based Food Color

    23. Blend with an immersion blender (sometimes called 'hand blender')

    Stéphane Tréand’s Grand Marnier Ice Cream

    Immersion Multi-Purpose Hand Blender Immersion Hand Blender Bamix

    24. Cover with a plastic wrap

    25.  Refrigerate at least 8 hours

    Stéphane Tréand’s Grand Marnier Ice Cream

    26. The next day, the mixture is thicker

    27. Mix again with an immersion blender (sometimes called 'hand blender')

    Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream

    Churning

    There are several ice cream makers that you will need to chose from :

    Ice Cream Maker with a Freezer Bowl : This ice cream maker has a special bowl, a container that goes into the freezer overnight. Once it's frozen, you put it in your ice cream maker, add your mix, and let the machine stir them until the ice cream is ready.

    Ice Cream Maker with a Compressor : This top of the line ice cream maker chills using a compressor. You don't need neither ice nor bowl : you don't need to remember to freeze anything overnight; when you're ready to make ice cream, just add your ingredients and go

    If you are using like me an Ice Cream Maker with a Freezer Bowl, you need to place the bowl and the plastic over into the freezer for a few hours

    Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream

    Cuisinart Ice Cream MakerCuisinart Compressor Ice Cream and Gelato Maker

    28.  Also, clean and dry the container that will store the ice cream when done, and chill in the freezer until you are done preparing your ice cream or sorbet

    Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream

    Pyrex Glass Bakeware Glass Baking Dish with Lid

    29. Pour the ice cream mix into your ice cream maker

    30.  Churn... churn... churn... and observe the mix getting thicker and thicker

    Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream

    At first, the mix is liquid, but gradually, it thickens

    In summer, I cover the ice cream maker with aluminium foil

    Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream

    31. The ice cream will actually double in size and will have a creamy and soft texture

    Stéphane Tréand’s Grand Marnier Ice Cream

    Churn... churn... churn... and observe the mix getting thicker and thicker

    Stéphane Tréand’s Grand Marnier Ice Cream

    32. This should take approx. 25 minutes

    33. I like to add Candied Orange Peels (¾ Cup or 60 g) (not in the original recipe)

    34. To make them yourself : The recipe is HERE

    35. Dice the Candied Orange Peels (¾ Cup or 60 g)

    36. And add after the ice cream is churned

    Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream

    37. Transfer the ice cream in a airtight container

    38. Place in the freezer for 2 hours, and it is ready to be served

    Stéphane Tréand’s Grand Marnier Ice Cream Stéphane Tréand’s Grand Marnier Ice Cream
    Result

    What do you think ? Wait and taste, you and your guests will love it !

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Whipping cream Grand marnier Egg yolks Candied orange Ice cream stabilizer Inverted sugar Orange zests
    Back To Top French Version Pdf Version
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    2 comments

    Robbie Thursday January 31, 2019

    Boiling your ice cream base means you curdle your eggs - 84°c is the maximum temperature you want to take it to. Also don’t pour your egg and sugar mixture straight into the hot milk and cream as that will make it curdle too - need to temper it by slowly pouring the hot milk on to the eggs whilst whisking and then putting back in the pan. Think you’ll get a better result if you do these steps!

    FX (François-xavier) Thursday January 31, 2019

    Thats right in principle, yet I see this in professional kitchens, if you keep stirring and not cooking on high heat, that still works.

    But I understand this is not the official academic recommendation

     

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    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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    • Homemade Vanilla Sugar

    • Sébastien Bouillet’s Salted Caramel Crémeux

    Recent Posts

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