Blueberry Ice Cream
1 pk unflavored gelatin
1/2 c cold milk
1/2 c milk, scalded
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.