Recipe of the Month: Fresh Blueberry Ice Cream

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

• blueberries
• desserts
• ice cream