Three sisters ice cream

Yield: 12 Servings

Measure Ingredient
6 \N Eggs
3 cups Sugar
4 \N Bananas, , mashed
1 large Can Pineapple, , crushed
1 small Can Frozen orange juice concentrate
2 cans Milnot, (2-3 cans)
1 teaspoon Vanilla
\N \N Milk to fill freezer can 2/3 full
1 dash Salt

(Refreshing "Tootie-Fruity" flavor) Beat eggs. Mix all ingredients except milk and put into freezer can. Add milk to fill freezer ⅔ full.

Freezing instructions: Assemble freezer. Pour ice (fine ice is better) until it is about 3-inches deep. Sprinkle ½ 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.

NOTES : Do not drain pineapple or mix up frozen orange juice - just dump them "as is" into the mixture.

Recipe by: Carolyn Cloe Posted to MC-Recipe Digest V1 #580 by Carolyn <c4@...> on Apr 19, 1997

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