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Blueberry Ice Cream

6 Eggs, separated
2 c Sugar
1 pt Cream with pinch of salt
2 ts Vanilla
3 c Blueberries, crushed
3 tb Sugar
6 c Whole milk

Mash blueberries. Add 3 tablespoons sugar and chill. Beat egg yolks until light yellow. Gradually add sugar, beating until very light and fluffy. Add cream. Add vanilla and beat 5 minutes. Beat egg whites until stiff and fold into egg yolk mixture. Add blueberries and pour into cooled freezer can. Add enough whole milk to fill the can to the freeze fill line. Yields 4-5 quarts.

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