| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Alcohol-des, Sauce-des |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 2 |
lg |
Egg yolks |
| 1 |
tb |
Granulated sugar |
| 1/2 |
c |
Vanilla ice cream; less 1 1/2 tbls. |
| 2 |
tb |
Grand Marnier |
INSTRUCTIONS
1. In a small saucepan, over medium heat, warm the (milk and ice) cream
until bubbles start to form around the sides of the pan. Remove from the
heat.
2. In a small bowl, using an electric mixer on medium speed, beat the egg
yolks until thick and light-colored. Beat in the sugar. Pour the mixture
into the top of a double boiler. Place over simmering water and beat in the
hot milk, a little at a time. Continue beating 10 to 12 minutes, or until
the mixture is thickened. Remove from the heat and stir in the ice cream
and Grand Marnier. Pour into a small bowl. Cover and chill 30 minutes
before using.
Baking Notes: Use chocolate ice cream for a chocolate Grand Marnier sauce.
Makes 1 1/2 to 1 3/4 cups. Chill time: 30 minutes.
NOTES : This recipe was printed using chocolate ice cream in the
ingredients list, then referencing the use of chocolate ice cream for a
Chocolate Grand Marnier sauce. I think it was originally to be vanilla ice
cream, so I changed the ingredients list for this recipe. I also added
(milk and ice) which I believe was missed in the directions.
Recipe by: 1001 Chocolate Treats, Gregg Gillespie, ISBN-1-884822-86-X
Posted to TNT - Prodigy's Recipe Exchange Newsletter by 4paws@netrax.net
(Shermeyer-Gail) on Oct 24, 1997
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