| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | August 1993 | 1 | servings | |
INGREDIENTS
| 1/4 | c | Grand Marnier or other orange liqueur |
| 1 1/2 | tb | Grated orange peel |
| 1 | qt | Vanilla ice cream; softened |
| 1 | Vanilla bean; split lengthwise | |
| 1 | pk | Frozen unsweetened boysenberries; (16-ounce) |
| 1/3 | c | Creme de cassis liqueur or water |
| 1/4 | c | Sugar |
| 3/4 | c | Chopped toffee candy; (such as Almond Roca |
| ; or Health bars; | ||
| ; about 4 ounces) | ||
| 2 | Baskets boysenberries or blackberries; (1/2-pint) | |
| Fresh mint sprigs; (optional) |
INSTRUCTIONS
ICE CREAM SAUCE For ice cream: Mix Grand Marnier and orange peel in large bowl. Scoop ice cream into bowl and whisk just until combined. Cover and freeze until ice cream is firm, at least 4 hours. (Can be prepared 3 days ahead.) For sauce: Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add frozen berries, cassis and sugar and cook over medium heat until berries thaw and sugar dissolves, stirring occasionally, about 15 minutes. Increase heat; bring to boil. Discard bean. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids. Cover and chill until cold. (Can be made 3 days ahead.) Spoon 1 tablespoon sauce into each of 6 parfait glasses. Top with scoop of ice cream. Sprinkle with some chopped toffee and fresh berries. Repeat layering. Garnish with mint. Serves 6. Bon Appetit August 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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