Blueberry Ice Cream
1 envelope unflavored gelatin
1/2 C. cold milk
1/2 C. milk, heated to boiling
2 C. (1 pint) fresh blueberries
3/4 C. sugar
2 C. (1 pint) whipping cream whipped
In a 5 C. blender, sprinkle 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 blueberries and sugar, process at high speed until blended. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Fold whipped cream into gelatin mixture.
Pour into two 4 x 10 inch freezer trays or an 8 inch baking pan; freeze until firm.
Makes about 1 1/2 qt. ice cream.
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