Blueberry Ice Cream

Ingredients:

• 4 cups fresh blueberries or 4 cups frozen blueberries
• 2 cups sugar
• 2 tablespoons water
• 4 cups half-and-half cream

Directions:

1. In a large saucepan, combine the blueberries, sugar and water; bring to a boil.
2. Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.
3. Strain mixture and discard seeds and skins.
4. Stir in cream.
5. Cover and refrigerate overnight.
6. Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur's directions.
7. Refrigerate remaining mixture until ready to freeze.
8. Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

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Sorbet-Stuffed Cupcakes

Ingredients:

• 1 (10 ounce) package Market Pantry® Vanilla Cupcakes with Vanilla Frosting or Red Velvet Cupcakes with Cream Cheese
• 12 tablespoons Archer Farms® blood orange sorbet or vanilla sorbet *Available in most TARGET® stores

Directions:

Peel the wrappers off the cupcakes, saving the cupcakes’ plastic box. Cut the tops off the bottoms of the cupcakes, reserving both together.

Place 1 tablespoon scoop sorbet on each cupcake bottom and spread in a flat, even layer. Pair the blood orange sorbet with the vanilla cupcakes and the vanilla sorbet with the red velvet cupcakes. Top with the frosting tops, put them back in the package, cover, and freeze until firm, at least 1 hour.

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