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Reviewed Blueberry Ice Cream
Tuesday, May 31, 2011 on Food.com
“We used fresh blueberries, we DID remove the skins & seeds - as we made the ice cream prior to reading all of the reviews - used heavy cream rather than half-n-half, and used the full amount of sugar. Ripening time was key! Direct from the ice cream maker it was too creamy. Twenty-four hours in the freezer and it is the perfect balance of cream &... ”