- 1/4 cup Grand Marnier or other orange liqueur
- 1 1/2 tablespoons grated orange peel
- 1 quart vanilla ice cream, softened
- 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)
- 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.)
- 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.