posted by Becky 11-28-100 3:20 PM
Pineapple Ice Cream
1/2 gal. milk
1/2 pt. cream
5 eggs
3 cups sugar
1/2 tsp. salt
1 Tbsp. vanilla
1 (20 oz.) can crushed pineapple
Mix all ingredients together and pour into freezer. Freeze according to freezer directions.
Pineapple Ice Cream
4 eggs
3 cups sugar
1 can Milnot
1 (No. 2) can crushed pineapple
Beat eggs until lemon colored. Into the egg, put 1/2 cup Milnot before adding sugar. With the egg mixture, use enough milk to fill freezer to the desired height. Freeze following your freezer's instructions.
Pineapple Ice Cream
2 cups sugar
6 egg yolks
2 Tbsp. vanilla
1/4 tsp. salt
1 Tbsp. lemon juice
1 medium can crushed pineapple (can use fresh fruit, crushed)
8 cups cream or milk
Beat sugar and add egg yolks well. Add remaining ingredients; stir well. Beat 6 egg whites fairly stiff and add; stir. Freeze.
Homemade Pineapple Ice Cream
(Makes 1/2 Gallon)
4 eggs
2 1/4 c. sugar
1 (4-serving-size) pkg. vanilla instant pudding
2 (12 oz.) cans evaporated milk
1 (10 oz.) can crushed pineapple
2 cups water
2 tsp. vanilla flavoring
Beat eggs; add sugar and instant pudding; mix real good. Add milk, water and flavoring; stir good and add pineapple.
Pineapple Cream
1 1/2 cups sugar
1 cup orange juice
1/4 cup lemon juice
1 cup crushed pineapple, do not drain
2 cups milk
Mix sugar, juices and pineapple together. Let stand for 5 minutes. Add milk slowly. Put into covered container and place in freezer until very firm.