The INSIDE SCOOP

Indulge your sweet tooth with homemade freezer treats (and tasty toppings) that are absolutely legen-dairy

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BLUEBERRY ICE CREAM

The wild blueberries on our property spark many recipe ideas. Our family thinks this ice cream is tops for summer taste.

—Alma Mosher, Mohannes, NB

Prep: 15 min. + chilling

Process: 20 min./batch + freezing

Makes: about 1½ qt.

4 cups fresh or frozen blueberries

2 cups sugar

2 Tbsp. water

4 cups half-and-half cream

1. In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce the heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in half-and-half. Cover and refrigerate overnight.

2. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.

½ CUP 226 cal., 7g fat (5g sat. fat), 34mg chol., 35mg sod., 37g carb. (34g sugars, 1g fiber), 3g pro.

LEMON SHERBERT

Lemon juice provides the snappy flavor in this wonderful dessert. The light, make-ahead treat looks splendid served in individual boats made from lemon halves.

—Taste of Home Test Kitchen

Prep: 10 min. + freezing

Makes: 2 servings

1 cup half-and-half cream

⅓ cup sugar

3 Tbsp. lemon juice

1 tsp. grated lemon zest

In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and zest (mixture will thicken slightly). Cover and freeze until firm, about 8 hours or overnight. Remove from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes.