How to make it

  • Method:
  • 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.
  • url: (out of business), but chef has google landing pages, googlize your jollies.

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