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Blueberry Ice Cream

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.




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