- 4 C fresh or frozen blueberries
- 2 C sugar
- 1 Tbsp vanilla
- pinch of salt
- 1 C whole milk
- 1 C half and half
- 2 C whipping cream
Puree blueberries in blender.
Add pureed blueberries and sugar in sauce pan and stir, warming until sugar dissolves.
Refrigerate mixture until cold.
Add in vanilla, salt, milk, 1/2 and 1/2 and cream. Mix.
Pour into ice cream maker and churn.
Freeze to allow ice cream to set up and ripen.
- 24 ounces dry fettuccini pasta
- 1 cup butter
- 3/4 pint heavy cream
- salt and pepper to taste
- 1 dash garlic salt
- 3/4 cup grated Romano cheese
- 1/2 cup grated Parmesan cheese