Blueberry ice cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Unflavored gelatin |
| ½ | cup | Milk; cold |
| ½ | cup | Milk; heated to boiling |
| 2 | cups | Fresh blueberries -OR- |
| 2 | cups | Dry-pack frozen blueberries; thawed |
| ¾ | cup | Sugar |
| 2 | cups | Whipping cream; whipped |
Directions
PATTI - VDRJ67A
In 5 cup blender, sprinkle unflavored 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 blueberrie 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 1-½ quarts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini