Ingredients
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2 1/2 c. sugar
1 pkg. (6-oz) Cherry gelatin
2 c. boiling water
4 c. milk
4 c. whipping cream
1 can (20-oz) crushed pineapple, drained
1/3 c. lemon juice
Preparation
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In a bowl, dissolve sugar and gelatin in boiling water. Refrigerate for 1 hour or until cool.
Stir in the milk, cream, pineapple and lemon juice; mix well.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer directions.
Refrigerate remaining mixture until ready to freeze. Yield:
3 quarts.
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