Banana Pineapple Ice Cream
|Mashed ripe bananas||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Orange peel||1 Teaspoon, grated|
|Lemon peel||1 Teaspoon, grated|
|Lemon juice||3 Tablespoon|
|Lime juice||2 Tablespoon|
|Unsweetened pineapple juice||1 1⁄2 Cup (24 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Canned evaporated milk||29 Ounce|
Wash and scald cover, container, and dasher of a 3- or 4-quart ice cream freezer.
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.
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.
(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.