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Vanilla Ice Cream with Orange Liqueur

1 ½ C heavy cream

1 C 2% milk or whole

¼ C sugar

1 Tsp. Vanilla extract

3 large egg yolks

¼ C sugar

¼ C orange liqueur

Place cream, milk, ¼ c sugar, & vanilla in a saucepan and bring to a simmer, stirring to dissolve sugar.  Remove from heat.  Whisk egg yolks & sugar in a bowl until pale, about 2 minutes then add ¼ C cream mixture, stirring constantly.  Whisk the egg yolk mixture back into the cream mixture and return to heat and cook for 2-3 minutes till it slightly thickens.  Remove from heat and whisk in orange liqueur.  Cool mixture in refrigerator or freezer till chilled.  Once it is chilled transfer it to an ice cream maker and churn until done, usually about 50 minutes.  Once churned freeze mixture for 4 hours. 

I serve the ice cream topped with 2 Tbsp. Triple Sec, chocolate sauce and toasted almonds.  I have done this without toasting the almonds & store bought vanilla ice cream & that is yummy as well; the toasting just adds some depth.