Blackberry Ice Cream
1 (3 oz.) pkg. blackberry Jello
1/2 cup boiling water
1 (16 oz.) pkg. frozen unsweetened blackberries (thawed)
2 eggs
1 qt. milk
1 cup whipping cream
1 (3-3/4 oz.) pkg. instant vanilla pudding
1 1/4 cup sugar
1/4 tsp. salt
2 tsp. vanilla
Dissolve Jello in boiling water in freezer canister. Beat eggs with 1 cup
milk. Add remaining ingredients and stir until mixed. Freeze as you would
any other homemade ice cream. Yield 2-1/2 quarts.
Source: BakersDozen Digest
Posted By: "Merrill and Cyndi Bowan" <[email hidden]>
FROM ANN IN FLA
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