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Blueberry Ice Cream

3 c. fresh or frozen blueberries
1/2 c. water
2 pt. half & half
1 qt. milk
3 c. sugar


Crush blueberries, place in saucepan with water and boil until berries are soft, stirring to prevent scorching. Strain to remove hulls. Place fruit in a 1-gallon freezer churn, add remaining ingredients; stir to dissolve. Freeze. Makes 3 quarts.


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