Recipe information
Yield
Makes about 1 1/2 quarts
Ingredients
4 cups picked over blueberries
1 cup sugar
the zest of 1 navel orange, removed in strips with a vegetable peeler
2 tablespoons Grand Marnier, or other orange-flavored liqueur
3 tablespoons fresh lemon juice
1/2 teaspoon vanilla
1/8 teaspoon salt
2 cups heavy cream
1 cup half-and-half
Preparation
In a large saucepan combine the blueberries, the sugar, the zest, and 1/4 cup water, boil the mixture, covered, for 5 minutes, stirring occasionally, and simmer it, uncovered, for 5 minutes. Discard the zest and purée the mixture in batches in a blender or food processor. Transfer the purée to a bowl and whisk in the Grand Marnier, the lemon juice, the vanilla, the salt, the heavy cream, and the half-and-half. Force the mixture through a very fine sieve set over another bowl and chill it, covered, for 1 hour, or until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
