Blueberry Ice Cream **

Servings: 1
Ingredients:

PATTI
1 pk Unflavored gelatin                  2 c  Dry-pack frozen blueberries;
1/2 c  Milk; cold                               - thawed
1/2 c  Milk; heated to boiling           3/4 c  Sugar
2 c  Fresh blueberries  -OR-             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 4×10′
freezer trays or one 8′ baking pan; freeze until firm. Makes 1-1/2 quarts.