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Receta Boysenberry And Grand Marnier Ice Cream Sundaes
by Global Cookbook

Boysenberry And Grand Marnier Ice Cream Sundaes
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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

  1. 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.)
  2. For sauce: Scrape seeds from vanilla bean into heavy medium saucepan; add in bean.
  3. 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.
  4. Cover and refrigeratetill cool. (Can be made 3 days ahead.)
  5. 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.
  6. Garnish with mint.
  7. Serves 6.