| 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
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