Blueberry Ice Cream

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Blueberry Ice Cream

fruits, ice cream

----PATTI VDRJ67A----
1 pkg 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

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.