Fruit Ice Cream
- 3 cups milk
- 3 cups sugar
- 1 ½ c. heavy cream
- 1 can (13 ½ oz) evaporated milk
- (the above is one recipe – personally anything with evap milk in it tastes of evap. milk except for
- 1 tsp. grated lemon rind
- ¾ cup lemon juice
- 2 teaspoons grated orange rind
- 1 ½ cups orange juice
- 3 ripe bananas, mashed
- 1 ½ cups undrained, crushed pineapple
- seven layer bars, – if you have a favorite vanilla recipe then use that- also see below)
Heat the milk and sugar together, stirring until the sugar dissolves. Add the cream and evaporated milk, cool and chill.
Prepare ice cream container and dasher according to manufacturer’s instructions.
Fill the container with boiling water. Pour water off and allow to cool.
Plate the dasher in position and pour the chilled milk and cream mixture. The container should not be more than ¾ full to allow for expansion.
Set the container in the bucket and file lid and crank or motor in place. Do the ice thing with layered crushed ice and rock salt.
Freeze for about 20 minutes or until mixture is partly frozen. - this is like bread you just know – cranking becomes harder (Recipe says to check drain hole to make sure hole open at all times! – could be a big problem if your hole if blocked.)
Add remaining ingredients (I have already mixed them all together) to the container (the damn container is always too small to take all of the sauce so I put as much as I can in and then save the rest) and continue to freeze until machine slows or stops. Take care that no salt or ice gets into the hole in the top of the container – salt ice cream tastes terrible.
To ripen ice cream - pack ice cream into containers and freeze about 1 to 2 hours. I use the container I made it in (Ice cream seems a little soft but after this step if fabulous)- remove the dasher and thoroughly lick each piece of the blade – helps to have a dog below to catch the drips (ice cream very soft at this part of the process)– best part of the ice cream procedure is licking the dasher.
- Yield: 1 gallon