Boysenberry-grand Marnier Ice Cream Bonbons Pt 1

INGREDIENTS

INSTRUCTIONS

2
To make Boysenberry Ice Cream:  Sprinkle sugar over berries in small
bowl. Let stand 45 minutes at  room temperature. Puree berries in
processor. Strain through sieve  into large bowl, pressing on solids
with back of spoon. Bring cream  to simmer in heavy medium saucepan.
Whisk yolks in bowl to blend.  Gradually whisk in hot cream. Return
mixture to saucepan and stir  over medium-low heat until custard
thickens and leaves path on back  of spoon when finger is drawn across,
about 2 minutes. Strain into  berry puree. Refrigerate until cold.
Place 9x13-inch baking dish in freezer. Transfer berry custard to ice
cream maker and process according to manufacturer's instructions.
Spread ice cream in bottom of chilled dish. Freeze.  To make Grand
Marnier Ice Cream:  Remove peel (orange part only) from oranges in long
wide strips, using  vegetable peeler. Place in heavy medium saucepan.
Add 1 cup cream,  half and half and sugar. Bring to boil, stirring
occasionally. Remove  from heat. Cover and let steep 30 minutes.
Remove peel from cream using slotted spoon and discard. Bring cream
mixture to simmer. Whisk yolks in medium bowl to blend. Gradually
whisk in hot cream mixture. Return mixture to saucepan and stir over
medium-low heat until custard thickens and leaves path on back of
spoon when finger is drawn across, about 2 minutes. Strain into bowl.
Mix in 1 1/2 teaspoons grated orange peel, then remaining 1 cup  cream.
Refrigerate until cold, about 2 hours. Mix in Grand Marnier.  Transfer
custard to ice cream maker and process according to  manufacturer's
instructions. Spoon over boysenberry ice cream in  dish; smooth top.
Cover with waxed paper. Freeze until very firm, at  least 6 hours or
overnight.  Line 4 small cookie sheets with foil. Place in freezer for
20 minutes.  Remove 1 sheet. Dip 1 1/2-inch-diameter ice cream scoop
into cup of  hot water. Working quickly, scoop up layered ice cream.
Round off  edges with index finger. Release ice cream ball onto frozen
sheet.  Repeat, forming 15 ice cream balls. Insert 1 toothpick into
center of  each ball. Return sheet to freezer. Remove second sheet from
freezer.  Repeat process to form 15 more ice cream balls. Return sheet
to  freezer. Pack remaining ice cream into container and freeze. Freeze
ice cream balls until very firm, at least 6 hours or overnight. Using
metal icing spatula, loosen ice cream balls from foil; refreeze.  For
dipping:  Melt bittersweet chocolate with 1/4 cup shortening in heavy
medium  saucepan over very low heat, stirring until smooth. Cool to
lukewarm.  Remove 1 sheet of ice cream balls and 1 foil-lined frozen
sheet from  freezer. Fill 1/4-cup measuring cup with melted chocolate.
Working  quickly, hold 1 ice cream ball by toothpick over saucepan of
chocolate; pour chocolate in cup over ball, turning to coat. Allow
excess chocolate to drip off. Place bonbon on foil-lined sheet.  Repeat
with remaining balls. Twist and turn toothpicks to loosen;  remove from
bonbons. Freeze. Repeat dipping process with remaining  ice cream balls
and frozen cookie sheet. Freeze for 30 minutes.  Melt white chocolate
with remaining 1 tablespoon shortening in heavy  small saucepan over
very low heat, stirring constantly. Cool to  lukewarm.  continued in
part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 4891
Calories From Fat: 2685
Total Fat: 312.9g
Cholesterol: 2194mg
Sodium: 1171mg
Potassium: 7687.9mg
Carbohydrates: 606.8g
Fiber: 155.2g
Sugar: 187.6g
Protein: 130.5g