Grand Marnier-Blueberry Ice Cream

Jeffrey A. Savage

On the Marsh Bistro, Kennebunkport, ME

At On the Marsh Bistro in Maine, Jeffrey A. Savage focuses on local and sustainable ingredients. He highlights the state’s official fruit in this delicious ice cream.


Blueberry Swirl:

  • 1 cups frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

Grand Marnier Ice Cream:

  • 2 cups heavy cream
  • 3/4 cup whole milk
  • 1/2 cup granulated sugar
  • 3 tablespoons Grand Marnier or other orange-flavored liqueur
  • 3 egg yolks


To make the blueberry swirl, combine the blueberries, sugar, and lemon juice in a heavy-bottomed saucepan and mix well with a wooden spoon. Over medium heat, cook the mixture for about 20 minutes, or until the sugar is dissolved and the blueberries have released their liquid. Carefully purée the mixture with an immersion blender on high speed until smooth. Chill until cold and thick.

To make the ice cream base, heat the cream, milk, sugar and Grand Marnier in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved. Place the egg yolks in a bowl and whisk briefly. When the milk begins to boil, slowly pour about 1 cup of hot milk into the eggs while whisking. When the mixture is smooth, slowly pour the egg mixture into the remaining milk in the saucepan, whisking constantly. Cook the mixture over medium heat, stirring, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Strain the mixture into a clean bowl and chill until cold, at least 2 hours.

Mix the ice cream base in an ice cream maker according to the manufacturer’s instructions. While the machine is still running, carefully pour in about 1/4 cup of the blueberry mixture so that it swirls through the ice cream. Transfer the ice cream to a container and freeze until solid before serving.


1 quart