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Three Fruit Ice Cream

Dessert.Master's picture
  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)

For crank-type freezer: Pour whipping cream, sugar and milk into freezer can; put dasher in place.
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.

Recipe Summary

Difficulty Level: 
Very Easy

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