Ingredients:

• 1 envelope unflavored gelatin
• 1/2 cup cold milk
• 1/2 cup milk, heated to boiling
• 2 cups STATELINE BLUEBERRIES
• 3/4 cups sugar
• 2 cups whipped or heavy cream, whipped
• 1/3 cup blueberry syrup

Directions:

1. In a 5-cup blender or Kitchen Aid mixer, sprinkle unflavored gelatin over cold milk; let stand 3 to 4 minutes.
2. Add hot milk and process at low speed until the gelatin is completely dissolved, about 2 minutes.
3. Let cool completely. Add sugar and blueberry syrup; process at high speed until blended.
4. Fold in STATELINE BLUEBERRIES
5. Pour into a large bowl and chill, stirring occasionally until the mixture mounds slightly when dropped from a spoon. 
6.  Then fold the whipped cream into the gelatin mixture. Pour into 2 ( 4 x 10-inch) freezer trays or an 8-inch baking pan; freeze until firm.

Yields: 1 1/2 quarts of ice cream

Note:  I developed this recipe because of my LOVE for blueberries and ice cream, and was unable to find one that I liked.