Preparation:
In blender container: Blend blueberries till smooth; set aside. In large bowl beat egg yolks, stir in lemon rind and sweetened condensed milk. Fold in whipped cream. Add blueberries and gently swirl with a knife. Pour into foil-lined 9 X 5 inch loaf pan or other 2-quart container; cover. Freeze 6 hours, or till firm. Makes about 1 1/2 quarts ice cream. |
