Blueberry Ice Cream
62
Nothing can compete with a homemade ice cream, especially with all these juicy blueberries being added. A perfect treat in summer.
Ingredients
| 1 | package |
gelatin, unflavored
unflavored |
|
| ½ | cup |
milk
cold |
|
| ½ | cup |
milk
heated to boiling |
|
| 2 | cups |
blueberries
fresh or drypack frozen, thawed |
|
| ¾ | cup |
sugar
|
|
| 2 | cups |
heavy whipping cream
whipped |
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 4x10" freezer trays or one 8" baking pan; freeze until firm.
Makes 1½ quarts.
Nutrition Facts
Serving Size 120g (4.2 oz)Amount per Serving
Calories 22348% of calories from fat
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
37%
Trans Fat
0g
Cholesterol 44mg
15%
Sodium 31mg
1%
Total Carbohydrate
9g
9%
Dietary Fiber 1g
4%
Sugars g
Protein
10g
Vitamin A 10%
•
Vitamin C 6%
Calcium 6%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?
