Blueberry Ice Cream

• 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

1. 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.
2. Discard the zest and puree the mixture in batches in a blender or food processor.
3. Transfer the puree to a bowl and whisk in the Grand Marnier, the lemon juice, the vanilla, the salt, the heavy cream, and the half-and-half.
4. Force the mixture through a very fine sieve set over another bowl and chill it, covered, for 1 hour, or until it is cold.
5. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

blueberries, sugar, orange, grand marnier, lemon juice, vanilla, salt, heavy cream

Taken from www.epicurious.com/recipes/food/views/blueberry-ice-cream-15388 (may not work)