Blueberry Ice Cream
Nothing can compete with a homemade ice cream, especially with all these juicy blueberries being added. A perfect treat in summer.
heated to boiling
fresh or drypack frozen, thawed
heavy whipping cream
In 5 cup blender, sprinkle unflavored gelatin over cold milk; let stand 3 to 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 a spoon.
Fold whipped cream into gelatin mixture. Pour into two 4x10" freezer trays or one 8" baking pan; freeze until firm.
Makes 1½ quarts.