Instructions: 1. In a small saucepan, over medium heat, warm the (milk and ice) cream until bubbles start to form around the sides of the pan. Remove from the heat.

2. In a small bowl, using an electric mixer on medium speed, beat the egg yolks until thick and light-colored. Beat in the sugar. Pour the mixture into the top of a double boiler. Place over simmering water and beat in the hot milk, a little at a time. Continue beating 10 to 12 minutes, or until the mixture is thickened. Remove from the heat and stir in the ice cream and Grand Marnier. Pour into a small bowl. Cover and chill 30 minutes before using.

Baking Notes: Use chocolate ice cream for a chocolate Grand Marnier sauce.

Makes 1 1/2 to 1 3/4 cups.

Chill time: 30 minutes.

NOTES :
This recipe was printed using chocolate ice cream in the ingredients list, then referencing the use of chocolate ice cream for a Chocolate Grand Marnier sauce. I think it was originally to be vanilla ice cream, so I changed the ingredients list for this recipe. I also added

(milk and ice) which I believe was missed in the directions.

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