Boysenberry-Grand Marnier Ice Cream Bonbons Pt 1
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INGREDIENTS
- 2/3 c Sugar
- 1 1/2 c Whipping cream
- 12 oz Frozen unsweetened
- ; raspberries, thawed
- 3 Egg yolks
INSTRUCTIONS
MMMMM----------------FOR GRAND MARNIER ICE CREAM--------------------- 2 Oranges 2 c Whipping cream 1 c Half and half 3/4 Sugar 6 Egg yolks 1 1/2 ts Grated orange peel 2 tb Grand Marnier or other -orange liqueurMMMMM------------------------FOR DIPPING----------------------------- 1 1/4 lb Bittersweet; (not -unsweetened) or ; semisweet ; chocolate, chopped 1/4 c Plus 1 tablespoon solid -vegetable ; shortening 6 oz Imported white chocolate; -(such as Lindt), ; chopped Milk chocolate shavings 5 Walnut halves Unsweetened cocoa powder 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 manufacturers 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 manufacturers 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. continued in part 2
NOTES
Nutrition
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| Serving Size: 1 Serving (1240g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 3160 | ||
| Calories from Fat: 1274 (40%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 141.6g | 189 % | |
| Saturated Fat 59.7g | 298 % | |
| Monounsaturated Fat 57.5g | ||
| Polyunsanturated Fat 18.4g | ||
| Cholesterol 5158mg | 1587 % | |
| Sodium 230mg | 8 % | |
| Potassium 520.3mg | 14 % | |
| Total Carbohydrate 419.1g | 123 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 419.1g | ||
| Protein 66.6g | 95 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 3160
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