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Ingredientes
- 1/4 c. Grand Marnier or possibly other orange liqueur
- 1 1/2 Tbsp. Grated orange peel
- 1 quart Vanilla ice cream, softened
- 1 x Vanilla bean, split lengthwise
- 1 pkt Frzn unsweetened boysenberries, (16-oz)
- 1/3 c. Creme de cassis liqueur or possibly water
- 1/4 c. Sugar
- 3/4 c. Minced toffee candy, (such as Almond Roca or possibly Health bars about 4 ounces)
- 2 x Baskets boysenberries or possibly blackberries, (1/2-pint) Fresh mint sprigs, (optional)
Direcciones
- For ice cream: Mix Grand Marnier and orange peel in large bowl. Scoop ice cream into bowl and whisk just till combined. Cover and freeze till ice cream is hard, at least 4 hrs. (Can be prepared 3 days ahead.)
- For sauce: Scrape seeds from vanilla bean into heavy medium saucepan; add in bean.
- Add in frzn berries, cassis and sugar and cook over medium heat till berries thaw and sugar dissolves, stirring occasionally, about 15 min. Increase heat; bring to boil. Throw away bean. Puree mix in processor. Strain through sieve set over bowl, pressing on solids.
- Cover and refrigeratetill cool. (Can be made 3 days ahead.)
- Spoon 1 Tbsp. sauce into each of 6 parfait glasses. Top with scoop of ice cream. Sprinkle with some minced toffee and fresh berries. Repeat layering.
- Garnish with mint.
- Serves 6.
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