Boysenberry-Grand Marnier Ice Cream Bonbons – a delicious recipe with sugar, raspberries, whipping cream, egg yolks, oranges, whipping cream. Easy to follow and perfect for any occasion.
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Sprinkle sugar over berries in small bowl.
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Let stand 45 minutes at room temperature.
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3
Puree berries in processor.
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4
Strain through sieve into large bowl, pressing on solids with back of spoon.
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Bring cream to simmer in heavy medium saucepan.
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Whisk yolks in bowl to blend.
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Gradually whisk in hot cream.
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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.
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Strain into berry puree.
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Refrigerate until cold.
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Place 9x13-inch baking dish in freezer.
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Transfer berry custard to ice cream maker and process according to manufacturer's instructions.
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Spread ice cream in bottom of chilled dish.
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Freeze.
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15
Remove peel (orange part only) from oranges in long wide strips, using vegetable peeler.
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Place in heavy medium saucepan.
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Add 1 cup cream, half and half and sugar.
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Bring to boil, stirring occasionally.
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Remove from heat.
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Cover and let steep 30 minutes.
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Remove peel from cream using slotted spoon and discard.
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Bring cream mixture to simmer.
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Whisk yolks in medium bowl to blend.
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Gradually whisk in hot cream mixture.
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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.
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Strain into bowl.
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Mix in 1 1/2 teaspoons grated orange peel, then remaining 1 cup cream.
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Refrigerate until cold, about 2 hours.
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Mix in Grand Marnier.
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Transfer custard to ice cream maker and process according to manufacturer's instructions.
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Spoon over boysenberry ice cream in dish; smooth top.
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Cover with waxed paper.
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Freeze until very firm, at least 6 hours or overnight.
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Line 4 small cookie sheets with foil.
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Place in freezer for 20 minutes.
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Remove 1 sheet.
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Dip 1 1/2-inch-diameter ice cream scoop into cup of hot water.
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Working quickly, scoop up layered ice cream.
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Round off edges with index finger.
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Release ice cream ball onto frozen sheet.
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Repeat, forming 15 ice cream balls.
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Insert 1 toothpick into center of each ball.
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Return sheet to freezer.
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Remove second sheet from freezer.
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Repeat process to form 15 more ice cream balls.
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Return sheet to freezer.
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Pack remaining ice cream into container and freeze.
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Freeze ice cream balls until very firm, at least 6 hours or overnight.
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49
Using metal icing spatula, loosen ice cream balls from foil; refreeze.
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50
Melt bittersweet chocolate with 1/4 cup shortening in heavy medium saucepan over very low heat, stirring until smooth.
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Cool to lukewarm.
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Remove 1 sheet of ice cream balls and 1 foil-lined frozen sheet from freezer.
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Fill 1/4-cup measuring cup with melted chocolate.
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Working quickly, hold 1 ice cream ball by toothpick over saucepan of chocolate; pour chocolate in cup over ball, turning to coat.
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Allow excess chocolate to drip off.
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Place bonbon on foil-lined sheet.
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Repeat with remaining balls.
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Twist and turn toothpicks to loosen; remove from bonbons.
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Freeze.
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Repeat dipping process with remaining ice cream balls and frozen cookie sheet.
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Freeze for 30 minutes.
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Melt white chocolate with remaining 1 tablespoon shortening in heavy small saucepan over very low heat, stirring constantly.
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Cool to lukewarm.
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Rewarm bittersweet chocolate to lukewarm over very low heat, stirring constantly, Remove 1 sheet of bonbons from freezer.
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Dip 1 bonbon halfway into white chocolate, covering one side and hole left from toothpick.
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Place on same frozen sheet.
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Repeat with 4 more bonbons.
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Dip spoon into melted bittersweet chocolate and quickly move from side to side over double-dipped bonbons, allowing chocolate to fall in zigzag lines.
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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.
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Dip finger into melted bittersweet chocolate and dab over top of one of remaining bonbons on sheet, covering hole left from toothpick.
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Sprinkle chocolate shavings over.
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Repeat with remaining 4 bonbons on sheet.
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Return bonbons to freezer.
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Remove second sheet of bonbons from freezer.
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Dip half of walnut into bittersweet chocolate.
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Place atop 1 bonbon.
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Repeat with 4 more walnuts and bonbons.
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Roll remaining 10 bonbons in bowl of cocoa powder.
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Brush off excess.
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Place on same sheet.
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Freeze at least 4 hours or overnight.
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(Can be prepared 1 week ahead.
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Store in single layer in airtight container.)
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: 2/3 cup sugar, 12 ounces frozen unsweetened boysenberries or raspberries (about 2 1/2 cups), thawed, 1 1/2 cups whipping cream, 3 egg yolks, and more.
Yes, Boysenberry-Grand Marnier Ice Cream Bonbons falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.