Back to Recipe Menu

Jaffa ice cream


  • Push the orange juice through a sieve and then boil to reduce by half. Set aside to cool. 
  • To make the sugar syrup, bring the sugar with the water to the boil in another pot. 
  • Whisk the egg yolks until thick and pale with an electric beater. Then transfer to a bowl that has been sitting over simmering water. Place the bowl on the pot again and add the sugar syrup, little by little, continually beating until the mixture coats your finger (or a wooden spoon). Cool in a large bowl over ice. 
  • Once cool, whisk in the cream, orange zest, Grand Marnier, the reduced orange juice and the chocolate until well combined. 
  • Pour the mixture into an ice cream machine and churn until fairly well set. Then transfer the ice cream to a container and freeze for a few hours. 
  • nb.  If you don’t have a machine, don’t worry, just pour the mixture into a baking tray and freeze for a few hours. Then churn in a food processor and repeat the process a couple of times.


  • 1 cup freshly squeezed orange juice
  • 125 gm caster sugar
  • 90 ml water
  • 4 large egg yolks
  • 1½ cups thickened cream
  • 1 tbsp grated orange rind
  • 1 tbsp Grand Marnier
  • 50 gm dark cooking chocolate, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm