Grand Mariner Soufflé

8 oz Pasteurized Egg Yolks

3/4 Cup Of Sugar

3oz. Grand Mariner

2 Cup Heavy Cream, Whipped

Combine Sugar & Egg Yolks

Beat Until Stiff

Fold Heavy Cream in egg mixture

Fold in Grand Mariner

Fill into 6 oz. Soufflé Cups

Freeze

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