BOYSENBERRY AND GRAND MARNIER ICE CREAM SUNDAES
Categories Berry Dessert Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 12
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.
TRIPLE-BERRY SUNDAES
Categories Berry Dessert Fourth of July Low Sodium Blueberry Raspberry Strawberry Summer Bon Appétit
Yield Serves 12
Number Of Ingredients 7
Steps:
- Combine 3 cups strawberries and raspberries in processor. Purée until smooth. Add powdered sugar and liqueur; blend well. Quarter remaining strawberries. (Sauce and strawberries can be prepared 1 day ahead. Cover separately and chill.)
- Scoop ice cream into 12 bowls, dividing equally. Spoon sauce over. Garnish with blueberries, remaining strawberries and mint, it desired.
BOYSENBERRY-GRAND MARNIER ICE CREAM BONBONS
Categories Berry Chocolate Dairy Dessert Freeze/Chill Frozen Dessert Spirit Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 30
Number Of Ingredients 20
Steps:
- To make Boysenberry Ice Cream:
- Sprinkle sugar over berries in small bowl. Let stand 45 minutes at room temperature. Puree berries in processor. Strain through sieve into large bowl, pressing on solids with back of spoon. Bring cream to simmer in heavy medium saucepan. Whisk yolks in bowl to blend. Gradually whisk in hot cream. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes. Strain into berry puree. Refrigerate until cold.
- Place 9x13-inch baking dish in freezer. Transfer berry custard to ice cream maker and process according to manufacturer's instructions. Spread ice cream in bottom of chilled dish. Freeze.
- To make Grand Marnier Ice Cream:
- Remove peel (orange part only) from oranges in long wide strips, using vegetable peeler. Place in heavy medium saucepan. Add 1 cup cream, half and half and sugar. Bring to boil, stirring occasionally. Remove from heat. Cover and let steep 30 minutes.
- Remove peel from cream using slotted spoon and discard. Bring cream mixture to simmer. Whisk yolks in medium bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes. Strain into bowl. Mix in 1 1/2 teaspoons grated orange peel, then remaining 1 cup cream. Refrigerate until cold, about 2 hours. Mix in Grand Marnier.
- Transfer custard to ice cream maker and process according to manufacturer's instructions. Spoon over boysenberry ice cream in dish; smooth top. Cover with waxed paper. Freeze until very firm, at least 6 hours or overnight.
- Line 4 small cookie sheets with foil. Place in freezer for 20 minutes. Remove 1 sheet. Dip 1 1/2-inch-diameter ice cream scoop into cup of hot water. Working quickly, scoop up layered ice cream. Round off edges with index finger. Release ice cream ball onto frozen sheet. Repeat, forming 15 ice cream balls. Insert 1 toothpick into center of each ball. Return sheet to freezer. Remove second sheet from freezer. Repeat process to form 15 more ice cream balls. Return sheet to freezer. Pack remaining ice cream into container and freeze. Freeze ice cream balls until very firm, at least 6 hours or overnight. Using metal icing spatula, loosen ice cream balls from foil; refreeze.
- For dipping:
- Melt bittersweet chocolate with 1/4 cup shortening in heavy medium saucepan over very low heat, stirring until smooth. Cool to lukewarm. Remove 1 sheet of ice cream balls and 1 foil-lined frozen sheet from freezer. Fill 1/4-cup measuring cup with melted chocolate. Working quickly, hold 1 ice cream ball by toothpick over saucepan of chocolate; pour chocolate in cup over ball, turning to coat. Allow excess chocolate to drip off. Place bonbon on foil-lined sheet. Repeat with remaining balls. Twist and turn toothpicks to loosen; remove from bonbons. Freeze. Repeat dipping process with remaining ice cream balls and frozen cookie sheet. Freeze for 30 minutes.
- Melt white chocolate with remaining 1 tablespoon shortening in heavy small saucepan over very low heat, stirring constantly. Cool to lukewarm. Rewarm bittersweet chocolate to lukewarm over very low heat, stirring constantly, Remove 1 sheet of bonbons from freezer. Dip 1 bonbon halfway into white chocolate, covering one side and hole left from toothpick. Place on same frozen sheet. Repeat with 4 more bonbons. Dip spoon into melted bittersweet chocolate and quickly move from side to side over double-dipped bonbons, allowing chocolate to fall in zigzag lines. Dip another spoon into melted white chocolate and wave from side to side over 5 solid chocolate bonbons, allowing chocolate to fall in zigzag lines. Dip finger into melted bittersweet chocolate and dab over top of one of remaining bonbons on sheet, covering hole left from toothpick. Sprinkle chocolate shavings over. Repeat with remaining 4 bonbons on sheet. Return bonbons to freezer.
- Remove second sheet of bonbons from freezer. Dip half of walnut into bittersweet chocolate. Place atop 1 bonbon. Repeat with 4 more walnuts and bonbons. Roll remaining 10 bonbons in bowl of cocoa powder. Brush off excess. Place on same sheet. Freeze at least 4 hours or overnight. (Can be prepared 1 week ahead. Store in single layer in airtight container.)
EASY GRAND MARNIER SAUCE
This is an easy Grand Marnier sauce with strawberries. You can use this sauce for vanilla ice cream, sponge cake, pound cake or whatever kind of cake you like....
Provided by babygirl65
Categories Dessert
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, water and lemon juice in a saucepan.
- Stir over medium heat until sugar is dissolved.
- Bring to a boil, reduce heat to low and simmer, uncovered, for about 5 minutes or until mixture becomes slightly syrupy.
- Remove from heat, stir in Grand Marnier and strawberries.
- Serve warm.
- My favorite is with pound cake and vanilla ice cream.
GRAND MARNIER® SOUFFLE
Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
- Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
- Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
- Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
- Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
- Bake in the preheated oven until risen and browned, 16 minutes.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 41.9 g, Cholesterol 249.4 mg, Fat 21 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 12.1 g, Sodium 189.5 mg, Sugar 35.9 g
More about "boysenberry and grand marnier ice cream sundaes recipes"
10 BEST GRAND MARNIER DESSERTS RECIPES - YUMMLY
From yummly.com
BOYSENBERRY ICE CREAM RECIPE - LOS ANGELES TIMES
From latimes.com
BOYSENBERRY AND GRAND MARNIER ICE CREAM SUNDAES
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Desserts
SUNDAES - ICE CREAM
From icecream.com
GRAND MARNIER STRAWBERRY SUNDAES | SUNDAE RECIPES, STRAWBERRY …
From pinterest.ca
GRAND MARNIER ICE CREAM SAUCE - COOKEATSHARE
From cookeatshare.com
PEACH ICE CREAM SUNDAE - COOKEATSHARE
From cookeatshare.com
GRAND MARNIER STRAWBERRY SUNDAES – GARLIC HEAD
From garlic-head.com
HOW TO MAKE A BETTER ICE CREAM SUNDAE, WITH RECIPES AND TIPS
From washingtonpost.com
BOYSENBERRY ICE CREAM RECIPES - COOKEATSHARE
From cookeatshare.com
20 BEST ICE CREAM SUNDAES TO TREAT YOURSELF WITH - INSANELY GOOD …
From insanelygoodrecipes.com
BOYSENBERRY-GRAND MARNIER ICE CREAM BONBONS PT 2
From bigoven.com
BOYSENBERRY ICE CREAM RECIPE - COOKING INDEX
From cookingindex.com
BOYSENBERRY AND GRAND MARNIER ICE CREAM SUNDAES RECIPE
From cookeatshare.com
BOYSENBERRY-GRAND MARNIER ICE CREAM BONBONS PT 1
From bigoven.com
HOMEMADE BOYSENBERRY ICE CREAM - 1905 FARMHOUSE
From 1905farmhouse.com
GRAND MARNIER STRAWBERRY SUNDAE RECIPE - SAVEUR
From saveur.com
TWO-INGREDIENT EASY BOYSENBERRY ICE CREAM - SPOONABILITIES
From spoonabilities.com
BOYSENBERRY AND GRAND MARNIER CHEESECAKE RECIPE
From cookeatshare.com
10 BEST GRAND MARNIER DRINKS RECIPES - YUMMLY
From yummly.com
GRAND MARNIER STRAWBERRY SUNDAES – GARLIC HEAD
From garlic-head.com
10 BEST ICE CREAM SUNDAES THAT EVERYONE WILL LOVE
From izzycooking.com
BOYSENBERRY ICE CREAM RECIPE | CLEMENTINE COUNTY
From pinterest.com
16 BOOZY SHAKES AND SUNDAES TO CELEBRATE NATIONAL ICE CREAM …
From brit.co
10 BEST COFFEE DRINKS WITH GRAND MARNIER RECIPES | YUMMLY
From yummly.com
3-INGREDIENT FRESH BERRY SAUCE WITH GRAND MARNIER RECIPE
From thespruceeats.com
BANANA ICE CREAM SUNDAE - COOKEATSHARE
From cookeatshare.com
18 TASTY GRAND MARNIER COCKTAILS - THE KITCHEN COMMUNITY
From thekitchencommunity.org
GRAND MARNIER ICE CREAM RECIPE
From icecream.directory
GRAND MARNIER ICE CREAM RECIPE - CUISINART.COM
From cuisinart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love