Cointreau Gelato

Inspired by the Gelato di crema recipe from the great Ice Cream Nation blog (you have to check it out!) I made a modified version of this orange flavoured gelato. Anders recipe calls for Grand Marnier but I didn’t have that so I used Cointreau instead. Grand Marnier is made with cognac and Cointreau is made with a clear spirit. Cointreau has a cleaner orange flavour and Grand Marnier is more complex and sweeter. I used a yellow gelato base and balanced it to have 8% total fat. Also added diced candied orange peel as an add-in. Neutral 5 stands for a stabilizer blend, I used the Cremodan 500 Cold stabilizer but you can use any stabilizer blend. And as usual if you have a different kind of milk and/or cream you can recalculate the amounts in the software or here.


Add all dry ingredients to a bowl and mix well.
Add milk, cream and egg yolks to a pan.
Add the orange zest.
Whisk in the dry ingredients.
Slowly heat to 83C/181F while stirring.
Transfer to a zip-lock bag and chill in cold/ice water.
Add the Cointreau.
Age in fridge overnight or at least four hours.
Strain and run in ice cream machine.
Optional. Mix in 2 tablespoons of finely diced candied orange peel after churning.


IngredientWeight (g)
Milk (3.0%)567.2
Cream (40.0%)89.0
Skim milk powder47.3
Egg yolk (6)100.0
Neutral 53.00
Zest of one orange


Butter fat5.3 %
Total fat8.0 %
MSNF10.0 %
TSNF30.8 %
Total solids38.8 %
Freezing point-3.3°C, 26.0°F
Weight1001.5 g
Final weight1001.5 g
Energy/100g196 kcal
Energy/100g196 kcal
Evaporation0.0 g
Evaporation %0.0 %
Cacao fat0.0 %
Other fat2.7 %
Protein5.2 %
Total sugar24.1 %
Sugar18.6 %
Lactose5.5 %
Lactose/Water8.9 %
MSNF/Water16.3 %
Other solids1.3 %
Water61.2 %
Stabilizers0.30 %
Stabilizers/Water0.49 %
Egg yolks10.0 %
Egg yolk lecithin0.9 %
Salt0.0 %
Alcohol0.2 %
PAC se278.4
PAC normalized455.0
FP SE-2.8°C, 26.9°F
FP MSNF-0.4°C, 31.3°F
FP Salt0.0°C, 32.0°F
FP Alcohol-0.1°C, 31.8°F
Frozen water @-14.0°C, 6.8°F71.3 %
Temp at HF65-11.2°C, 11.8°F
Temp at HF70-13.4°C, 7.9°F
Temp at HF75-16.2°C, 2.8°F

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