Banana Pineapple Ice Cream Recipe
I go crazy over ice creams, especially when it gives out the fruit flavoring. This Banana Pineapple Ice Cream is something exceptionally great with the goodness of banana and pineapple warpped in cittus fruit flavoring! Make sure you give it a try!
Summary
Ingredients
2 cups mashed ripe bananas(about 5 medium sized bananas)
1 cup sugar
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons lime juice
1 1/2 cups unsweetened pineapple juice
1/3 cup orange juice
2 cans (14 1/2 oz. each) evaporated milk
Directions
Wash and scald cover, container, and dasher of a 3- or 4-quart ice cream freezer.
Chill well.
Combine bananas, sugar, orange and lemon peels, and lemon and lime juices; blend thoroughly.
Set aside about 10 minutes.
Stir pineapple and orange juices into banana mixture.
Gradually add evaporated milk, stirring until well blended.
Fill chilled freezer container no more than two thirds full with ice cream mixture.
Cover tightly.
Set into freezer tub.
(For electric freezer, follow manufacturer's directions.) Fill tub with alternate layers of crushed ice and rock salt, using 8 parts ice to 1 part salt.
Turn handle slowly 5 minutes.
Then turn rapidly until handle becomes difficult to turn, about 15 minutes.
Add ice and salt as necessary.
Wipe cover and remove dasher.
Pack down ice cream and cover with waxed paper or moisture-vaporproof material.
Replace lid.
(Plug dasher opening unless freezer has a solid cover.) Repack freezer container in ice, using 4 parts ice to 1 part salt.
Cover with heavy paper or cloth.
Let ripen 2 hours.
Chill well.
Combine bananas, sugar, orange and lemon peels, and lemon and lime juices; blend thoroughly.
Set aside about 10 minutes.
Stir pineapple and orange juices into banana mixture.
Gradually add evaporated milk, stirring until well blended.
Fill chilled freezer container no more than two thirds full with ice cream mixture.
Cover tightly.
Set into freezer tub.
(For electric freezer, follow manufacturer's directions.) Fill tub with alternate layers of crushed ice and rock salt, using 8 parts ice to 1 part salt.
Turn handle slowly 5 minutes.
Then turn rapidly until handle becomes difficult to turn, about 15 minutes.
Add ice and salt as necessary.
Wipe cover and remove dasher.
Pack down ice cream and cover with waxed paper or moisture-vaporproof material.
Replace lid.
(Plug dasher opening unless freezer has a solid cover.) Repack freezer container in ice, using 4 parts ice to 1 part salt.
Cover with heavy paper or cloth.
Let ripen 2 hours.
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