Pineapple Orange Ice Cream
|Granulated sugar replacement||3 Teaspoon|
|Evaporated skimmed milk||1 Quart|
|Unsweetened crushed pineapple||2 Cup (32 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Orange rind||2 Teaspoon, grated|
Beat eggs until frothy.
Add sugar replacement and salt; beat well.
Gradually beat in milk.
Stir in pineapple, orange juice and rind.
For ice cream freezer: Pour into 1 gal. (4 L) freezer can.
Freeze as directed by manufacturer.
For tray freezing: Pour into 3 freezer trays.
Freeze until mushy.
Pour into large bowl; beat well.
Return to freezer trays.
Repack in ice cream or plastic cartons.