-
1
Sprinkle sugar over berries in small bowl.
-
2
Let stand 45 minutes at room temperature.
-
3
Puree berries in processor.
-
4
Strain through sieve into large bowl, pressing on solids with back of spoon.
-
5
Bring cream to simmer in heavy medium saucepan.
-
6
Whisk yolks in bowl to blend.
-
7
Gradually whisk in hot cream.
-
8
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.
-
9
Strain into berry puree.
-
10
Refrigerate until cold.
-
11
Place 9x13-inch baking dish in freezer.
-
12
Transfer berry custard to ice cream maker and process according to manufacturer's instructions.
-
13
Spread ice cream in bottom of chilled dish.
-
14
Freeze.
-
15
Remove peel (orange part only) from oranges in long wide strips, using vegetable peeler.
-
16
Place in heavy medium saucepan.
-
17
Add 1 cup cream, half and half and sugar.
-
18
Bring to boil, stirring occasionally.
-
19
Remove from heat.
-
20
Cover and let steep 30 minutes.
-
21
Remove peel from cream using slotted spoon and discard.
-
22
Bring cream mixture to simmer.
-
23
Whisk yolks in medium bowl to blend.
-
24
Gradually whisk in hot cream mixture.
-
25
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.
-
26
Strain into bowl.
-
27
Mix in 1 1/2 teaspoons grated orange peel, then remaining 1 cup cream.
-
28
Refrigerate until cold, about 2 hours.
-
29
Mix in Grand Marnier.
-
30
Transfer custard to ice cream maker and process according to manufacturer's instructions.
-
31
Spoon over boysenberry ice cream in dish; smooth top.
-
32
Cover with waxed paper.
-
33
Freeze until very firm, at least 6 hours or overnight.
-
34
Line 4 small cookie sheets with foil.
-
35
Place in freezer for 20 minutes.
-
36
Remove 1 sheet.
-
37
Dip 1 1/2-inch-diameter ice cream scoop into cup of hot water.
-
38
Working quickly, scoop up layered ice cream.
-
39
Round off edges with index finger.
-
40
Release ice cream ball onto frozen sheet.
-
41
Repeat, forming 15 ice cream balls.
-
42
Insert 1 toothpick into center of each ball.
-
43
Return sheet to freezer.
-
44
Remove second sheet from freezer.
-
45
Repeat process to form 15 more ice cream balls.
-
46
Return sheet to freezer.
-
47
Pack remaining ice cream into container and freeze.
-
48
Freeze ice cream balls until very firm, at least 6 hours or overnight.
-
49
Using metal icing spatula, loosen ice cream balls from foil; refreeze.
-
50
Melt bittersweet chocolate with 1/4 cup shortening in heavy medium saucepan over very low heat, stirring until smooth.
-
51
Cool to lukewarm.
-
52
Remove 1 sheet of ice cream balls and 1 foil-lined frozen sheet from freezer.
-
53
Fill 1/4-cup measuring cup with melted chocolate.
-
54
Working quickly, hold 1 ice cream ball by toothpick over saucepan of chocolate; pour chocolate in cup over ball, turning to coat.
-
55
Allow excess chocolate to drip off.
-
56
Place bonbon on foil-lined sheet.
-
57
Repeat with remaining balls.
-
58
Twist and turn toothpicks to loosen; remove from bonbons.
-
59
Freeze.
-
60
Repeat dipping process with remaining ice cream balls and frozen cookie sheet.
-
61
Freeze for 30 minutes.
-
62
Melt white chocolate with remaining 1 tablespoon shortening in heavy small saucepan over very low heat, stirring constantly.
-
63
Cool to lukewarm.
-
64
Rewarm bittersweet chocolate to lukewarm over very low heat, stirring constantly, Remove 1 sheet of bonbons from freezer.
-
65
Dip 1 bonbon halfway into white chocolate, covering one side and hole left from toothpick.
-
66
Place on same frozen sheet.
-
67
Repeat with 4 more bonbons.
-
68
Dip spoon into melted bittersweet chocolate and quickly move from side to side over double-dipped bonbons, allowing chocolate to fall in zigzag lines.
-
69
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.
-
70
Dip finger into melted bittersweet chocolate and dab over top of one of remaining bonbons on sheet, covering hole left from toothpick.
-
71
Sprinkle chocolate shavings over.
-
72
Repeat with remaining 4 bonbons on sheet.
-
73
Return bonbons to freezer.
-
74
Remove second sheet of bonbons from freezer.
-
75
Dip half of walnut into bittersweet chocolate.
-
76
Place atop 1 bonbon.
-
77
Repeat with 4 more walnuts and bonbons.
-
78
Roll remaining 10 bonbons in bowl of cocoa powder.
-
79
Brush off excess.
-
80
Place on same sheet.
-
81
Freeze at least 4 hours or overnight.
-
82
(Can be prepared 1 week ahead.
-
83
Store in single layer in airtight container.)
