INGREDIENTS

INSTRUCTIONS

FOR BOYSENBERRY ICE CREAM
FOR GRAND MARNIER ICE CREAM
FOR DIPPING
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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