Recipe - Grand Marnier Sauce

1 cup Milk
2 lg Egg yolks
1 tablespoon Granulated sugar
One half cup Vanilla ice cream; less 1
One half tbls.
2 tablespoon Grand Marnier

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 lightcolored. 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 1 One half to 1 Three fourths 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, ISBN188482286X

Posted to TNT Prodigy's Recipe Exchange Newsletter by 4paws@netrax.net
(ShermeyerGail) on Oct 24, 1997