Boysenberry Grand Marnier Ice Cream Bonbons Recipes

Steps:

• Make the crust: Combine the flour, granulated sugar and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until pea-size pieces form. Pulse in the vinegar, then pulse in the ice water until the dough starts to come together but is still clumpy (you do not want it to form a ball). Divide the dough in half and form into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.
• On a lightly floured surface, roll out each disk of dough into a very thin 12-inch round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang.
• Make the filling: Combine the boysenberries and liquid, the granulated sugar, cornstarch and salt in a large bowl. Stir until well combined.
• Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Brush the pie with heavy cream and sprinkle with coarse sugar. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F. Bake until the crust is deep golden brown and the filling is bubbling, 60 to 75 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing.

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.)

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.

Steps:

• Make crust:
• Preheat oven to 350°F. Blend first 4 ingredients in processor until nuts are coarsely chopped. Add melted butter and blend until moist crumbs form. Press nut mixture onto bottom (not sides) of 9-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Freeze while preparing mousse.
• Make mousse:
• Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until candy thermometer registers 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat yolk mixture until cool and thick, about 6 minutes. Beat in liqueur.
• Beat 2 cups cream and orange peel in bowl to stiff peaks. Fold in yolk mixture. Pour mousse into crust. Cover and freeze overnight. (Can be prepared 3 days ahead; keep frozen.)
• Cut around pan sides to loosen torte. Release pan sides. Transfer torte to platter. If desired, spoon lightly sweetened whipped cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge of torte; place orange triangles between rosettes. Garnish with whole pistachio nuts. Cut torte into wedges. Serve with Boysenberry Sauce.