Title: Blueberry Ice Cream **
Categories: Fruit Dessert
Yield: 1 Servings
| PATTI - VDRJ67A |
| 1 | pk | Unflavored gelatin |
| 1/2 | c | Milk; cold |
| 1/2 | c | Milk; heated to boiling |
| 2 | c | Fresh blueberries -OR- |
| 2 | c | Dry-pack frozen blueberries; thawed |
| 3/4 | c | Sugar |
| 2 | c | Whipping cream; whipped |
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 1-1/2 quarts.