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Boysenberry and Grand Marnier Ice Cream Sundaes

1.3

(1)

Chopped toffee candy gives orange-scented vanilla ice cream a surprise crunch in this easy and innovative dessert.

Recipe information

  • Yield

    Serves 6

Ingredients

Ice cream

1/4 cup Grand Marnier or other orange liqueur
1 1/2 tablespoons grated orange peel
1 quart vanilla ice cream, softened

Sauce

1 vanilla bean, split lengthwise
1 16-ounce package frozen unsweetened boysenberries
1/3 cup crème de cassis liqueur or water
1/4 cup sugar
3/4 cup chopped toffee candy (such as Almond Roca or Health bars; about 4 ounces)
2 1/2-pint baskets boysenberries or blackberries
Fresh mint sprigs (optional)

Preparation

  1. For ice cream:

    Step 1

    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.)

  2. For sauce:

    Step 2

    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.)

  3. Step 3

    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.

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