Three Fruit Ice Cream Recipe
Summary
Ingredients
| Whipping cream | 2 Cup (32 tbs), chilled | |
| Sugar | 2 Cup (32 tbs) | |
| Milk | 2 Cup (32 tbs) | |
| Bananas | 2 | |
| Orange juice | 1 Cup (16 tbs) | |
| Lemon juice | 1⁄3 Cup (5.33 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3888 Calories from Fat 1575
% Daily Value*
Total Fat 175 g269.4%
Saturated Fat 114.8 g574%
Trans Fat 0 g
Cholesterol 708 mg236%
Sodium 319 mg13.3%
Total Carbohydrates 538 g179.3%
Dietary Fiber 7.1 g28.2%
Sugars 502.1 g
Protein 19 g38.4%
Vitamin A 22.5% Vitamin C 303.8%
Calcium 82.5% Iron 7.3%
*Based on a 2000 Calorie diet
Directions
Cover can and adjust crank.
Place can in freezer tub.
Fill freezer tub 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt).
Turn crank until mixture is a slushy consistency, about 10 minutes.
Mash bananas; mix with orange juice and lemon juice.
Add to can and continue turning until crank turns with difficulty.
Drain water from freezer tub.
Remove lid; take out dasher.
Pack mixture down.
Replace lid.
Repack in ice and rock salt.
Let stand to ripen several hours.
For refrigerator: In chilled bowl, beat whipping cream until soft peaks form; fold in sugar and milk.
Pour into square pan, 9 X 9 X 2 inches, or freezer container.
Freeze until partially frozen, 1/2 to 1 hour.
Mash bananas; mix with orange juice and lemon juice.
Blend in partially frozen mixture; beat until light and fluffy but not melted.
Pour into pan or freezer container; cover to prevent crystals from forming.
Freeze until firm, at least 4 hours, stirring several times.
Chef
