Summary

Ingredients

• 600 ml cream
• 400 ml egg liqueur
• 150 grams sugar
• 8 egg (s), separated

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Instructions

1. Mix egg yolks with sugar until frothy.
2. Bring the cream and egg liqueur to boiling point and allow to cool slightly. Stir the egg yolk foam in a water bath, add the warm liquid to the egg yolk while stirring.
3. Stir until the egg liqueur cream becomes more consistent. Beat the egg whites until stiff and fold carefully into the egg liqueur mass.
4. Freeze in the freezer or put in the ice cream maker.