1 (3 oz.) pkg. blackberry jello
1/2 c. boiling water
1 (16 oz.) pkg. frozen unsweetened
blackberries (thawed)
2 eggs
1 qt. milk
1 c. whipping cream
1 (3 3/4 oz.) pkg. instant vanilla
pudding
1 1/4 c. sugar
1/4 tsp. salt
2 tsp. vanilla
Dissolve jello in boiling water in freezer canister. Beat eggs
with 1 cup milk. Add remaining ingredients and stir until mixed.
Freeze as you would any other homemade ice cream. Yield 2-1/2
quarts.
