Boozy Clove & Orange Ice Cream

• Refrigerated

  • 5 Egg yolks

• Baking & Spices

  • 1/4 tsp Cloves, ground
  • 100 g Golden caster sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 250 ml Whole milk

• Beer, Wine & Liquor

  • 3 tbsp Cointreau orange liqueur

• Other

  • 250ml/ 1 cup double (heavy cream
  • zest & juice from 1 large orange (3-4 tbsp juice

Found on littlesugarsnaps.com

Ingredients

• 250ml/ 1 cup whole milk
• 250ml/ 1 cup double (heavy) cream
• 100g/ 1/2 cup golden caster sugar
• 5 egg yolks (from large eggs)
• 1/4 tsp ground cloves
• zest & juice from 1 large orange (3-4 tbsp juice)
• 3 tbsp cointreau orange liqueur
• 1/2 tsp vanilla extract (or vanilla bean paste)

Directions

• Put the milk into a medium saucepan and heat to just below boiling
• Meanwhile beat the sugar and egg yolks with an electric beater until pale and thick (about 3 minutes)
• Gradually pour the hot milk onto the egg mixture, beating constantly
• Pour the custard into the saucepan and cook on a low heat, stirring constantly until thickened. It is vital to heat slowly and stir constantly to avoid the custard splitting
• Once the mixture coats the back of a spoon, take off the heat and beat in the orange zest, juice, Cointreau, cloves and vanilla extract
• Cover with a layer of clingfilm (to stop a skin forming), let cool, then chill for 4 hours (or overnight)
• Stir the double cream into the custard
• Pour the custard into your ice cream maker and churn according to the manufacturers instructions
• Serve immediately or transfer the ice cream into a freezer-proof container, cover the surface directly with greaseproof paper or foil and store in the freezer. (Remove from the freezer 15 minutes before serving).
• Beat in the double cream
• Pour the ice cream into a suitable freezer-proof bowl, cover and put it in the freezer for 1-1 1/2 hours. The sides should be beginning to freeze, but the centre will be soft and slushy
• Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer
• Repeat this process 4 more time at 1 hour intervals
• Cover the ice cream with greaseproof paper or foil and freeze for a further 3 hours or overnight
• Remove from the freezer 15 minutes before serving