Chocolate and Cointreau Ice Cream

Chocolate and Cointreau Ice Cream

No ratings yet
Calories: 2663


  • 1 pint milk
  • 6 egg yolks
  • 4 oz caster sugar
  • 5 floz double cream whipped

for the flavouring

  • 6 oz plain chocolate
  • 4 tablespoons Cointreau


  • Scald the milk and leave to cool for 15 minutes.
  • Whisk the egg yolks with the sugar until pale and thick. Gradually stir in the strained milk. Cook over very low heat, stirring constantly, for about 3 to 4 minutes until the custard thickens and coats the back of a wooden spoon. Do not allow to boil, otherwise the eggs will curdle.
  • Press a circle of greaseproof paper or cling film on to the surface and leave until cold.
  • Fold in the whipped cream and flavouring (see below).
  • Spoon into a shallow container and freeze for 40 minutes or until the ice cream begins to harden round the edges.
  • Turn into a chilled bowl and whisk to break up the ice crystals. Return to the container and repeat the freezing and beating process once or twice more, depending on the required smoothness.

for the flavouring

  • Melt 6 oz (175 g) plain chocolate, cool and stir in 4 tablespoons/60 ml Cointreau. Stir into ice cream.


makes 1 1/2 pints (900 ml)
Calories: 2663 kcal
Carbohydrates: 270 g
Protein: 42 g
Fat: 157g
Saturated Fat: 87 g
Cholesterol: 1422 mg
Sodium: 340 mg
Potassium: 1349 mg
Fiber: 9 g
Sugar: 248 g
Vitamin A: 4497 IU
Vitamin C: 1 mg
Calcium: 812 mg
Iron: 8 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating