Recipe - Boysenberry And Grand Marnier Ice Cream Sundaes

ICE CREAM
One fourth cup Grand Marnier or other
orange liqueur
1 One half tablespoon Grated orange peel
1 qt Vanilla ice cream; softened

SAUCE
1 Vanilla bean; split
lengthwise
1 pack Frozen unsweetened
boysenberries; (16ounce)
1/3 cup Creme de cassis liqueur or
water
One fourth cup Sugar
Three fourths cup Chopped toffee candy; (such
as Almond Roca
; or Health bars;
; about 4 ounces)
2 Baskets boysenberries or
blackberries; (1/2pint)
Fresh mint sprigs;
(optional)

For ice cream: 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.)

For sauce: 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.)

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.

Serves 6.

Bon Appetit August 1993

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