Boysenberry and Grand Marnier Ice Cream Sundaes

• 1/4 cup Grand Marnier or other orange liqueur
• 1 1/2 tablespoons grated orange peel
• 1 quart vanilla ice cream, softened
• 1 vanilla bean, split lengthwise
• 1 16-ounce package frozen unsweetened boysenberries
• 1/3 cup creme 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)

1. Mix Grand Marnier and orange peel in large bowl.
2. Scoop ice cream into bowl and whisk just until combined.
3. Cover and freeze until ice cream is firm, at least 4 hours.
4. (Can be prepared 3 days ahead.)
5. Scrape seeds from vanilla bean into heavy medium saucepan; add bean.
6. Add frozen berries, cassis and sugar and cook over medium heat until berries thaw and sugar dissolves, stirring occasionally, about 15 minutes.
7. Increase heat; bring to boil.
8. Discard bean.
9. Puree mixture in processor.
10. Strain through sieve set over bowl, pressing on solids.
11. Cover and chill until cold.
12. (Can be made 3 days ahead.)
13. Spoon 1 tablespoon sauce into each of 6 parfait glasses.
14. Top with scoop of ice cream.
15. Sprinkle with some chopped toffee and fresh berries.
16. Repeat layering.
17. Garnish with mint.

grand marnier, vanilla ice cream, vanilla bean, creme de cassis liqueur, sugar, toffee, baskets boysenberries, mint sprigs

Taken from www.epicurious.com/recipes/food/views/boysenberry-and-grand-marnier-ice-cream-sundaes-2325 (may not work)