1 pint fresh Marionberries (or other caneberries, such as blackberries, raspberries or loganberries)
1/2 teaspoon lemon juice
1 cup granulated sugar, divided
1 tablespoon Grand Marnier (or other orange-flavored liqueur)
1 1/4 cups whole milk
1 cup heavy cream
4 large egg yolks
1 teaspoon vanilla extract

In a medium bowl, combine the fruit with the lemon juice and 1/3 cup of the sugar. Let mixture stand, stirring occasionally, until sugar is dissolved and a syrupy liquid forms in bowl. Add the Grand Marnier and refrigerate for several hours or overnight until berries have absorbed liquid and are soft and cold.

Heat the milk, cream and 1/3 cup of the sugar in a medium-sized, heavy saucepan over medium-high heat until steam appears; remove from heat.

Meanwhile, whisk the egg yolks with remaining 1/3 cup sugar in a medium bowl until just combined. Whisk half of warmed milk into beaten yolks until just blended. Return this mixture to saucepan of milk. Over medium-low heat, stir mixture continuously until it just begins to thicken enough to coat back of a spoon (it will read 170 F on an instant-read thermometer; do not let mixture boil, or egg yolks will probably curdle). Remove from heat and set aside. Stir in the vanilla.

Cool custard mixture to room temperature in an ice bath, stirring occasionally to keep a skin from forming on top, then cover with a layer of plastic wrap and refrigerate until very cold, at least 4 hours or up to 48 hours.

When ready to freeze ice cream, strain liquid from chilled berries. Puree half of berries in a blender or food processor. Add puree to chilled custard and pour into an ice-cream freezer. Freeze according to manufacturer directions. When ice cream is consistency of soft-serve, about 25 to 30 minutes, add remaining berries and allow to mix about 5 more minutes or until slightly firmer. For firmer ice cream, remove paddle, cover tightly and freeze until firm, 1 to 2 hours.

Makes about 1 quart.

— Recipe adapted from "The Dessert Bible," by Christopher Kimball.