Grandmama Marshall's Cherry Pineapple Ice Cream |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My grandmother, Maude Marshall, was an amazing cook. This recipe is a family favorite, and the beauty of it is that it doesn't matter what time of year it is-you can always get maraschino cherries and canned pineapple! The color is a lovely pink, and the taste always takes me back to my childhood. Ingredients:
3 eggs |
2 cups sugar |
1 quart milk (whole or skim) |
1 (10 ounce) jar maraschino cherries in juice, chopped |
1 (20 ounce) can crushed pineapple in juice |
1 (12 ounce) can evaporated milk |
Directions:
1. Mix together 3 eggs, 2 cups of sugar, and 1 quart of milk. Boil in a double boiler for a few minutes or until mixture thickens enough to coat a spoon. Let cool completely.
2. Add cherries with juice, pineapple with juice, and evaporated milk. Add milk as needed to fill churn. Freeze according to manufacturer's instructions.
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