Preparation:
1. Gradually add condensed milk to marshmallow creme, beating until well-blended; stir in heavy cream, milk and vanilla.
2 Pour mixture into 13 x 9-inch baking pan; cover and freeze until almost solid but still mushy in center.
3. Scrape mixture into a large chilled bowl; beat with electric mixer until smooth.
4. Repeat freezing and beating process once.
5. Crush blueberries to measure approximately 1 1/2 cups; beat into ice creme mixture and refreeze until firm.
Peach Ice Creme (Variation)
Substitute 1 1/2 cups mashed peaches for blueberries. |
