BOYSENBERRY AND GRAND MARNIER ICE CREAM SUNDAES

Boysenberry and Grand Marnier Ice Cream Sundaes image

Yield Serves 6

Number Of Ingredients 12

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)

Steps:

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.