Blueberry Ice Cream

Directions

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 4×10” freezer trays or one 8” baking pan; freeze until firm.

Makes 1½ quarts.