Blueberry Ice Cream
Cut the vanilla bean in half, scrape out the seeds and mix with the cream. Bring to a boil over a low heat.
Rinse blueberries, pick through and puree, then press through a fine sieve.
Whisk the egg yolks and sugar in a bowl over a warm water bath for 2 minutes untl fluffy. Gradually add the hot cream mixture to the egg mixture while stirring constantly. Once the mixture becomes thickened, immediately remove from the heat.
Pour the mixture through a sieve into the cold blueberry puree and stir. Add the Grand Marnier.
Churn the mixture in an ice cream maker or if one is not available, freeze in a metal bowl in the freezer 3 to 4 hours, stirring with a whisk every 20 minutes.