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    Grand Marnier Ice Cream


    Source of Recipe


    Cooking Light Magazine, August 1997

    List of Ingredients




    1 1/4 cups egg substitute at room temperature
    1/2 cup sugar
    1/2 cup water
    2 tablespoons grated orange rind
    1/4 cup grand marnier
    8 ounces frozen reduced-calorie whipped topping thawed
    orange rind strips optional

    Recipe



    Place egg substitute in a large bowl. Beat at high speed of a mixer for 2 minutes, and set aside. Combine the sugar, water, and grated orange rind in a small saucepan. Bring mixture to a boil over medium-high heat, and cook for 4 minutes. Immediately pour sugar mixture over egg substitute, and beat at high speed 2 minutes or until mixture cools. Fold in liqueur and whipped topping. Spoon mixture into a 13 x 9-inch baking dish; cover and freeze until mixture is firm.

 

 

 

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