Home cooking for a new generation. Easy and elegant recipes from the heart and soul created for today's family.

By Sharon Fox

1 tablespoon cornstarch
1/2 cup water
1-1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice
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2 1/2 cups crushed waffle cones

ICE CREAM:
1-1/2 cups sugar
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract

Directions

* In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

* Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).

* Crumble the waffle cones. In a large container, layer the ice cream, waffle cones and blueberry sauce three times; swirl. Freeze. Yield: 2 quarts.

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This was printed in the July 31, 2011 - August 13, 2011 Edition