Blueberry-Cinnamon Swirl Ice Cream

Blueberries and cinnamon add flair to homemade vanilla ice cream. 8 servings, 1/2 cup each (1 quar ! | "c ive #ime$ 15 minutes | #o al #ime$ 2 3/4 hours (including 2 hours chilling time)

Ingre%ien s

1 1/2 teaspoons unflavored gelatin 1 tablespoon water 3 cups low-fat milk, divided 3 large egg yolks 1 14-ounce can nonfat sweetened condensed milk 1 vanilla bean 1 cup fresh or frozen blueberries 1 teaspoon ground cinnamon

&repara ion
1 2 3 !prinkle gelatin over water in a small bowl" let stand, stirring once or twice, while you make the base for the ice cream #our 1 1/2 cups milk into a large saucepan $ut vanilla bean in half lengthwise" scrape the seeds into the milk and add the pod %eat the milk mi&ture over medium heat until steaming 'hisk egg yolks and condensed milk in a medium bowl (radually pour in the hot milk, whisking until blended )eturn the mi&ture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to * minutes +o not bring to a boil or the custard will curdle

4 *

!train the custard through a fine-mesh sieve into a clean large bowl ,dd the softened gelatin and whisk until melted 'hisk in the remaining 1 1/2 cups milk $over and refrigerate until chilled, at least 2 hours 'hisk the ice cream mi&ture and pour into the canister of an ice cream maker -reeze according to manufacturer.s directions +uring the last * minutes of freezing, add blueberries and cinnamon to the ice cream maker /f necessary, place the ice cream in the freezer to firm up before serving

'u ri ion
&er serving $ 214 Calories 3 g !at 1 g "at 1 g #ono $% mg Cholesterol 3% g Carboh&drates % g 'rotein 1 g !iber 1(4 mg "odium 4%2 mg 'otassium 2 1/2 Carboh&drate "erving ()changes$ 1/2 lo)*fat mil+, 2 other carboh&drate

#ips * 'o es

Make Ahead Tip0 !tore in an airtight container in the freezer for up to 1 week 1 23uipment0 /ce cream maker