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Blueberry Ice Cream

Ingredients
 


PATTI VDRJ67A

1 package unflavored gelatin
1/2 cup milk, cold
1/2 cup milk, heated to boiling
2 cup fresh blueberries -or-
2 cup dry-pack frozen blueberries, thawed
3/4 cup sugar
2 cup whipping cream, whipped




 
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Preparation
 
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.

 

 
Servings: 1

 

 

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