Christmas Cooking with Cracked Conch
2 cups of cream
2 cups of milk
10 egg yolks
1 oz glucose
6 oz of sugar
1 cup of orange juice reduced until thick
4 oz Grand Marnier
Make crème Anglaise:
- Whisk sugar and egg yolks for two minutes, bring the milk and cream to a boil, add the glucose, pour the mixture over the eggs a little at the time until all incorporated, put the mix back on the low heat stirring with a spatula all the time until thick, it should reach 82 Celcius or just below boiling point. If it does boil it will split, you can blend it and it will come back.
- Add the orange juice, the liqueur, cool down.
- Using an ice cream machine churn it until set.