Blueberry Ice Cream
Nothing can compete with a homemade ice cream, especially with all these juicy blueberries being added. A perfect treat in summer.
Yield
8 servingsPrep
10 minCook
10 minReady
6 hrsTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 118 | ml |
milk
cold |
|
| 118 | ml |
milk
heated to boiling |
|
| 473 | ml |
blueberries
fresh or drypack frozen, thawed |
|
| 177 | ml |
sugar
|
|
| 473 | ml |
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.
