This recipe comes courtesy of the Atheneum’s Executive Chef, Kevin Isacsson.
1 ½ pints Vanilla Bean Ice cream
1 ½ cups mixed assorted fresh berries (strawberries, blueberries, raspberries, blackberries)
2 ounces Grand Marnier
4 gaufrette cookies
1. Scoop the ice cream into 4 frozen stemmed glasses.
2. Mix the berries together and spoon over the ice cream.
3. Drizzle the Grand Marnier over and serve with the gaufrette cookie.