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Three Sisters Ice Cream
Recipe By : Carolyn Cloe
Serving Size : 12 Preparation Time :0:00
Categories : Ice Cream Dessert
Specialties
Amount Measure Ingredient -- Preparation Method
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FOR 6-QUART ICE CREAM FREEZER:
(Refreshing "Tootie-Fruity" flavor)
6 Eggs
3 cups Sugar
4 Bananas -- , mashed
1 large can Pineapple -- , crushed
1 small can Frozen orange juice concentrate
2 cans Milnot -- (2-3 cans)
1 tsp Vanilla
Milk -- --
-- to fill freezer can 2/3 full
Dash Salt
Beat eggs. Mix all ingredients except milk and put into freezer can. Add
milk to fill freezer 2/3 full.
Freezing instructions:
Assemble freezer. Pour ice (fine ice is better) until it is about 3-inches
deep. Sprinkle 1/2 cup rock salt around the can. Layer ice/salt until it is
just above the lid of the can. If too much salt is added the ice cream will
freeze too fast around the edges of the can. Crank until the mixture
becomes stiff. Open the lid, being careful not to get salt into the ice
cream, and remove the paddle. Put Glad Wrap on top of the can and put the
lid back on. Put a cork into the hole in the lid of the can. Pour out some
of the water from the hole in the side of the ice cream freezer. Take out
some of the ice and add more salt and put the ice back in, so the salt gets
throughout the ice (makes it freeze harder). Cover the ice cream freezer
with several layers of newspapers and a heavy blanket. Let set for about
30-45 minutes before serving.
Put left-over ice cream into an air-tight container and freeze in freezer.
This ice cream freezes well and is still smooth after being frozen.
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NOTES : NOTE: Do not drain pineapple or mix up frozen orange juice - just
dump them "as is" into the mixture.
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