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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
Instructions
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.
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