Pineapple Cherry Ice Cream

“Found in a Quick Cooking Magazine.”
READY IN:
1hr 40mins
SERVES:
20
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In bowl, dissolve sugar and gelatin in boiling water. Refrigerate for one hour until cool.
  2. Stir in milk, cream, pineapple and lemon juice; mix well.
  3. Fill cylinder of ice cream freezer 2/3rds full. Freeze according to manufacturer's directions.

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