Recipe of the Month: Fresh Blueberry Ice Cream

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June 2002 Recipe of the Month: Fresh Blueberry Ice Cream

Ingredients

  • 1 large package vanilla instant pudding mix
  • 2 cups sugar
  • 4 cups milk
  • 1 cup water
  • 1 (13oz) can evaporated milk, chilled
  • 2 cups fresh blueberries, mashed

Instructions

  1. Combine pudding mix and sugar in a large bowl. Add remaining ingredients, stirring well.
  2. Pour mixture into freezer can of 1-gallon hand-turned or electric freezer.
  3. Freeze according to manufacturer’s instructions. Let ripen (sit) at least 1 hour before serving.

Note: fresh strawberries, blackberries, or raspberries may be substituted for blueberries.

Servings 1 gallon
Author NCDA&CS

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