Cointreau Creamsicle

Orange zest steeped into the cream base, triple sec folded in off heat, citrus acidity balanced against a classic custard structure.

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Servings: 1/2 cup servings

Calories: 284kcal

Weight measurements (grams) adjust with servings. Volume measurements shown in parentheses are accurate at the default serving size — use grams when scaling recipes up or down.

Ingredients

355 g heavy cream 1½ cups
245 g whole milk 1 cup
135 g granulated sugar ⅔ cup
4 large egg yolks
45 g Cointreau 3 tbsp
25 g fresh orange juice 1½ tbsp
1 tsp orange zest
9 g vanilla extract 2 tsp
1.5 g fine salt ¼ tsp

Instructions

Confirm bowl frozen 24+ hours.
Heat cream, milk, salt, and zest until steaming. Cover and steep 20 minutes.
Reheat. Whisk yolks and sugar. Temper in two additions. Cook to 170–175°F.
Remove from heat. Stir in Cointreau, juice, and vanilla. Strain and chill 4 hours.
Start machine. Pour base through spout. Churn 20–25 minutes.
Freeze 3–4 hours until firm.

Notes

Frozen bowl: 24+ hours. The difference between this and Grand Marnier Orange Cream is the vanilla — this recipe uses 2 tsp (double the usual amount) to create a creamsicle effect where vanilla and orange are equal partners. Cointreau is 80 proof, so 3 tbsp is the limit. Steep the zest the full 20 minutes.

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