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Desserts - Blueberry Ice Cream

  • 3 cups mashed blueberries
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 22/3 cups sugar
  • 4 eggs
  • 7 cups half & half
  • 2 teaspoons vanilla

Mash blueberries; sweeten with 1/2 cup sugar. Add lemon juice. Refrigerate overnight.
In a large saucepan, combine 22/3 cups sugar and eggs. Add half & half and heat slowly for 12-15 minutes over medium heat until hot, but not boiling, stirring constantly. Cool. Add vanilla and the blueberries. Freeze in a 1-gallon ice cream freezer.
Submitted By: Mabel Yoder
Guthrie, Ky.
Montgomery Farmers Co-op
Number of Servings: 0
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