Blueberry Ice Cream
Split the vanilla bean lengthwise, scrape out the seeds, place the seeds and the bean in a saucepan with the cream and bring to a boil over low heat. Rinse and mash 200 grams (approximately 7 ounces) blueberries, then pass through a fine sieve.
In a heatproof bowl, whisk the egg yolks and sugar over a pan of simmering water until fluffy, about 2 minutes. Gradually add the boiling cream to the egg mixture and whisk until thick, the mixture coats the back of a spoon and forms ribbons when the spoon is lifted from the bowl. Strain through a sieve into the blueberry puree and stir to combine. Stir in the Grand Marnier (if serving kids, you can omit the Grand Marnier).) Add the remaining blueberries. Transfer to an ice cream maker and process according to the manufacturers' directions or place in a metal bowl and freeze, whisking every 20 minutes for 3-4 hours.