Go Back
+ servings
Bozzy Orange Clove Ice Cream
Print Recipe
0 from 0 votes

Boozy Clove & Orange Ice Cream

Spiked with winter spice and a boozy hit of Cointreau, Clove & Orange Ice Cream makes a tasty alternative to anybody not in favour of traditional Christmas desserts. Serve on its own, alongside Christmas Pudding or in scooped out oranges.
Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: Worldwide
Servings: 6 servings


  • 250 ml/ 1 cup whole milk
  • 250 ml/ 1 cup double (heavy) cream
  • 100 g/ 1/2 cup golden caster sugar
  • 5 egg yolks (from large eggs)
  • 1/4 tsp ground cloves
  • zest & juice from 1 large orange (3-4 tbsp juice)
  • 3 tbsp cointreau orange liqueur
  • 1/2 tsp vanilla extract (or vanilla bean paste)


Make the Custard Base

  • Put the milk into a medium saucepan and heat to just below boiling
  • Meanwhile beat the sugar and egg yolks with an electric beater until pale and thick (about 3 minutes)
  • Gradually pour the hot milk onto the egg mixture, beating constantly
  • Pour the custard into the saucepan and cook on a low heat, stirring constantly until thickened. It is vital to heat slowly and stir constantly to avoid the custard splitting
  • Once the mixture coats the back of a spoon, take off the heat and beat in the orange zest, juice, Cointreau, cloves and vanilla extract
  • Cover with a layer of clingfilm (to stop a skin forming), let cool, then chill for 4 hours (or overnight)

Making the ice cream using an ice cream maker

  • Stir the double cream into the custard
  • Pour the custard into your ice cream maker and churn according to the manufacturer's instructions
  • Serve immediately or transfer the ice cream into a freezer-proof container, cover the surface directly with greaseproof paper or foil and store in the freezer. (Remove from the freezer 15 minutes before serving).

Making the ice cream by hand

  • Beat in the double cream
  • Pour the ice cream into a suitable freezer-proof bowl, cover and put it in the freezer for 1-1 1/2 hours. The sides should be beginning to freeze, but the centre will be soft and slushy
  • Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer
  • Repeat this process 4 more time at 1 hour intervals
  • Cover the ice cream with greaseproof paper or foil and freeze for a further 3 hours or overnight
  • Remove from the freezer 15 minutes before serving