Boysenberry And Grand Marnier Ice Cream Sundaes Recipe

• 1/4 c. Grand Marnier or possibly other orange liqueur
• 1 1/2 Tbsp. Grated orange peel
• 1 quart Vanilla ice cream, softened
• 1 x Vanilla bean, split lengthwise
• 1 pkt Frzn unsweetened boysenberries, (16-oz)
• 1/3 c. Creme de cassis liqueur or possibly water
• 1/4 c. Sugar
• 3/4 c. Minced toffee candy, (such as Almond Roca or possibly Health bars about 4 ounces)
• 2 x Baskets boysenberries or possibly blackberries, (1/2-pint) Fresh mint sprigs, (optional)

1. For ice cream: Mix Grand Marnier and orange peel in large bowl.
2. Scoop ice cream into bowl and whisk just till combined.
3. Cover and freeze till ice cream is hard, at least 4 hrs.
4. (Can be prepared 3 days ahead.)
5. For sauce: Scrape seeds from vanilla bean into heavy medium saucepan; add in bean.
6. Add in frzn berries, cassis and sugar and cook over medium heat till berries thaw and sugar dissolves, stirring occasionally, about 15 min.
7. Increase heat; bring to boil.
8. Throw away bean.
9. Puree mix in processor.
10. Strain through sieve set over bowl, pressing on solids.
11. Cover and refrigeratetill cool.
12. (Can be made 3 days ahead.)
13. Spoon 1 Tbsp.
14. sauce into each of 6 parfait glasses.
15. Top with scoop of ice cream.
16. Sprinkle with some minced toffee and fresh berries.
17. Repeat layering.
18. Garnish with mint.
19. Serves 6.

grand marnier, vanilla ice cream, vanilla bean, unsweetened boysenberries, liqueur, sugar, toffee, baskets boysenberries

Taken from cookeatshare.com/recipes/boysenberry-and-grand-marnier-ice-cream-sundaes-89766 (may not work)