Ingredients 2/3 cup (3 ounces) pistachios 2 tablespoons grated orange zest 1 teaspoon sugar 2 cups half - and - half or milk 4 large egg yolks 2/3 cup honey 1 cup heavy (whipping) cream 2
tablespoons Cointreau, Grand Marnier, or other orange liqueur (optional) Preparation Prepare a large bowl or pan of ice water.
Not exact matches
Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1
tablespoon orange liqueur such as Grand Mariner or
Cointreau 1/2 teaspoon pure vanilla
3 ripe avocados 1/4 cup honey, more or less if you like, you can also use unrefined sugar if you prefer 3
tablespoons dark cocoa powder zest of two organic oranges Juice of two oranges, you can use more if you like 2 - 3
tablespoons triple sec or
Cointreau, optional 2 teaspoons real orange extract, optional
Crust 1 1/2 cups finely crushed gingersnaps 1
tablespoon brown sugar 6
tablespoons butter, melted Filling 2 cups heavy whipping cream 12 ounces semi-sweet chocolate chips 1
tablespoon orange liqueur (I like
Cointreau) zest of one orange To make crust: Preheat oven to 350F.
Café Brûlot In Upper Chamber 2 sticks cinnamon 8 whole cloves peel of 1/2 lemon peel of 1 orange 2 whole star anise 10 dashes Regan's Orange Bitters 1
Tablespoon sugar 4
Tablespoons ground coffee 1 rosemary sprig 2 crushed cardamom pods In Lower Beaker, directly over flame 1 ounce Landy VSOP Cognac 2 ounces
Cointreau Noir 5 ounces water Heat, pour into cup, savor and enjoy.
You can use other orange liqueurs, such as
Cointreau or Grand Marnier, but try adding a
tablespoon or two of a good aged rum as well.