Wednesday, July 25, 2012

Tutti Frutti Homemade Ice Cream

This is excellent homemade ice cream!  We made it to share with family to celebrate Pioneer Day here in Utah.  It will be welcome at your table any day.

Tutti Frutti Homemade Ice Cream
3 c. sugar
1 can (20 oz.) crushed pineapple, with the juice
3 mashed bananas
juice of 2 lemons
1 can (12 oz.) evaporated milk
1 qt. milk
1 qt. heavy cream, whipped to soft peaks
1 c. chopped maraschino cherries (and some of the juice)
1 c. chopped pecans (opt.)

In a really big bowl, combine sugar, pineapple, bananas and lemon juice.  Stir until sugar is dissolved.  Add milks.  Fold in the whipped cream.  Pour into a 5 qt. ice cream freezer and freeze according to instructions for your freezer.  When nearly frozen, add cherries and nuts.  Put in freezer to harden off.

Notes:  This fits perfectly in my big 5 qt. freezer, but if you want to make a smaller batch, the original instructions call for only 2/3 c. evap. milk, and 1 pint each cream and milk with all other ingredients the same.      The flavor is pretty over the top as is, so you can cut the fruits in half too if you like.  My ice cream maker stops when it is done.  I found it was easiest to pour the ice cream back into a big bowl, fold in the cherries, juice and nuts, and then put the mixture in the freezer to harden off.  Also, homemade ice cream becomes very solid after being stored in your regular freezer.  You may want to give the ice cream 10 min. or so to soften before you try to scoop it. Enjoy!

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