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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Summer celebrations with my family aren't complete until I dish out tasty homemade ice cream. This recipe from my mom is a favorite. Ingredients:
3/4 cup plus 2 tablespoons sugar |
1 cup water |
1 cup milk |
2 cups miniature marshmallows |
4 teaspoons lemon juice |
1 can (8 ounces) crushed pineapple, undrained |
2 medium ripe bananas, finely chopped |
1/2 cup chopped maraschino cherries, drained and patted dry |
1 cup heavy whipping cream, whipped |
chocolate syrup |
Directions:
1. In a heavy saucepan, bring the sugar, water and milk to a boil. Reduce heat; cook until sugar is dissolved. Add marshmallows and stir until melted. Remove from the heat; cool for 15 minutes. Stir in lemon juice. Cover and refrigerate for 8 hours or overnight.
2. Stir in the pineapple, bananas and cherries. Fold in whipped cream. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in an ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Serve with chocolate syrup. Yield: 1-1/2 quarts.
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