Blueberry Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Fruits, Ice cream | 1 | Servings | |
INGREDIENTS
| 1 | 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 807
Calories From Fat: 29
Total Fat: 3.4g
Cholesterol: 9.8mg
Sodium: 61.7mg
Potassium: 397.1mg
Carbohydrates: 197.8g
Fiber: 7g
Sugar: 184.8g
Protein: 6.2g