Grand marnier sauce

1 Servings

Ingredients

Quantity Ingredient
1 cup Milk
2 larges Egg yolks
1 tablespoon Granulated sugar
½ cup Vanilla ice cream; less 1 1/2 tbls.
2 tablespoons Grand Marnier

Directions

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 1½ to 1 ¾ 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@...

(Shermeyer-Gail) on Oct 24, 1997

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