Recipe for Blueberry Ice Cream

Ingredients

1 pkg unflavored gelatin
1/2 cup milk; cold
1/2 cup milk; heated to boiling
2 cup fresh blueberries -or-
2 cup dry-pack frozen blueberries; thawed
3/4 cup sugar
2 cup whipping cream; whipped

Instructions

In 5 cup blender, sprinkle unflavored gelatin over cold milk; let stand 3-4 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Let cool completely. Add blueberrie and sugar; process at high speed until blended. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Fold whipped cream into gelatin mixture. Pour into two 4x10" freezer trays or one 8" baking pan; freeze until firm. Makes 1-1/2 quarts.





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