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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.

TagsIce CreamFrozen DessertDessertGrand MarnierLiqueurAlcoholBeveragesCrème de CassisBlackberryBerryFruitGluten FreeEasyMake AheadSimmerFood ProcessorSummerBon Appétit
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