| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
July 1990 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Picked over blueberries |
| 1 |
c |
Sugar |
|
|
The zest of 1 navel orange; removed in strips |
|
|
; with a vegetable |
|
|
; peeler |
| 2 |
tb |
Grand Marnier; or other |
|
|
; orange-flavored |
|
|
; liqueur |
| 3 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Vanilla |
| 1/8 |
ts |
Salt |
| 2 |
c |
Heavy cream |
| 1 |
c |
Half-and-half |
INSTRUCTIONS
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 puree the mixture in batches in a blender or food processor.
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. 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.
Makes about 1 1/2 quarts.
Gourmet July 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”