Method:

Combine egg yolks, whole egg and sugar. Whip over a hot water bath (bottom of bowl must NOT touch the water) until thick. Remove from heat and continue whipping until mixture reaches room temperature. It is VERY important that this mixture is cool before continuing. Fold in whipped cream then add Grand Marnier, to taste. Place in individual serving cups (champagne flutes work very nicely) and freeze. 5 minutes before serving, remove from freezer and garnish with several strands of orange zest and a section of mandarin orange or any other orange that can be peeled and sectioned cleanly (that is with a minimum of the white pith left on the orange segment.