Blueberry Ice Cream ** Recipe
Yield: 1 ServingsRecipe by luhu.jp
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
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp