Blueberries and cinnamon add flair to homemade vanilla ice cream.

Makes 8 servings, 1/2 cup each (1 quart)

ACTIVE TIME: 15 minutes

TOTAL TIME: 2 3/4 hours (including 2 hours chilling time)

EASE OF PREPARATION: Moderate

1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
1 vanilla bean
1 cup fresh or frozen blueberries
1 teaspoon ground cinnamon

1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
2. Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.
3. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
4. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add blueberries and cinnamon to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

NUTRITION INFORMATION: Per serving: 214 calories; 3 g fat (1 g sat, 1 g mono); 89 mg cholesterol; 39 g carbohydrate; 9 g protein; 1 g fiber; 104 mg sodium; 492 mg potassium.
Nutrition bonus: Calcium (25% daily value).
2 1/2 Carbohydrate Servings
Exchanges: 1/2 low-fat milk, 2 other carbohydrate

MAKE AHEAD TIP: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker