In 5 cup blender, sprinkle unflavored gelatin over cold milk; let stand 3-4 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Let cool completely. Add blueberrie and sugar; process at high speed until blended. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Fold whipped cream into gelatin mixture. Pour into two 4x10 inch freezer trays or one 20 cm baking pan; freeze until firm. Makes 1- half quarts.