Blueberry Ice Cream

• 1 package gelatin, unflavored unflavored
• 1/2 cup milk cold
• 1/2 cup milk heated to boiling
• 2 cups blueberries fresh or drypack frozen, thawed
• 3/4 cup sugar
• 2 cups heavy whipping cream whipped

1. In 5 cup blender, sprinkle unflavored gelatin over cold milk; let stand 3 to 4 minutes.
2. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes.
3. Let cool completely.
4. Add blueberries and sugar; process at high speed until blended.
5. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
6. Fold whipped cream into gelatin mixture.
7. Pour into two 4x10" freezer trays or one 8" baking pan; freeze until firm.
8. Makes 1 1/2 quarts.

gelatin, milk cold, milk, blueberries, sugar, heavy whipping cream

Taken from recipeland.com/recipe/v/blueberry-ice-cream-5537 (may not work)