Ginger-Grand Marnier Ice Cream with Berries

(Serves 8)

This ice cream is easy to make as you start with purchased vanilla ice cream, add a few ingredients and then refreeze it. Move the ice cream to the refrigerator and mix the berry sauce just before sitting down to dinner.

1 quart vanilla ice cream
1/2 cup Grand Marnier liqueur (or other orange-flavored liquor), divided
1/3 cup crumbled ginger snap cookies
1/2 teaspoon almond extract
1 cup heavy cream
4 cups fresh berries (blueberries, blackberries or raspberries)
1 tablespoon fresh lemon juice
1/4 cup sugar
1/4 cup slivered almonds, toasted

Soften the ice cream in the microwave to a stirring consistency. Stir in 1/4 cup of the Grand Marnier, crumbled ginger snaps and almond extract. Whip cream until peaks form; fold into ice cream mixture. Cover and freeze for several hours.

Place ice cream mixture in the refrigerator for 30 minutes before serving to soften slightly. At the same time you put the ice cream into the refrigerator, in a medium mixing bowl gently stir together the berries, lemon juice, sugar and remaining 1/4 cup Grand Marnier and let stand at room temperature.

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