Wednesday, August 13, 2008

Pineapple Cherry Pecan Ice Cream

This is Rebekah Westfall's Recipe.

Juice from 3 lemons
3 cups pineapple juice
4 1/2 cups sugar

Add the above as well as the following to the freezer:
1 cup drained crushed pineapple
2 pints whipping cream
6-7 cups milk
8 oz marachino cherries
Chopped pecans

Add just enough milk to bring the mixture to within 3 inches of the top. allow mixture to stand 10-15 minutes before freezing.

(Soaking nuts allows them to distribute better in the ice cream.)

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