vnlla Blueberry Ice Cream & Cornbread Crumble Ingredients

7 Total
  • 3 cups baked and toasted cornbread
  • 2 cups milk
  • 2 cups heavy cream
  • 1 cup nonfat milk powder
  • 1 cup sugar
  • 2 tsp. vnlla Vanilla Extract + Lemon
  • 1 cup blueberry preserves

vnlla Blueberry Ice Cream & Cornbread Crumble

  1. Soak toasted cornbread with milk and heavy cream for 30 minutes.
  2. Squeeze out 4 cups of cornbread milk.
  3. Bring cornbread milk, milk powder, and sugar to a simmer for 5 minutes.
  4. Blend in Vanilla Extract + Lemon. Chill for 2 hours.
  5. Freeze in ice cream maker, following manufacturer’s instructions. 
  6. Add blueberry preserves.
  7. Place in the freezer to harden for 3 hours.
  8. Scoop and enjoy!
VNLLA IN THIS RECIPE
BUY NOW from Amazon