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Pineapple-Raisin Ice Cream

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“An unusual frozen treat that might more accurately be entitled cream ice than ice cream. Freezing in a tray allows long ice crystals to form. If you wish a smoother texture, freeze in an ice-cream machine. Freezing time not included in preparation time. From the Western chapter of the United States Regional Cookbook, Culinary Art Institute of Chicago, 1947.”

Ingredients Nutrition


  1. Heat milk in a double boiler; add tapioca and cook for about ten minutes.
  2. Combine sugar and salt in a bowl; strain milk through a sieve over sugar (do not allow any of the tapioca to go through sieve; discard tapioca).
  3. Cool.
  4. Cover raisins with water, bring to a boil and cook for five minutes.
  5. Drain and cool.
  6. Combine cold milk, raisins, pineapple and orange rind; blend well.
  7. Fold in the stiffly beaten cream and vanilla.
  8. Pour into a refrigerator tray and freeze until firm.

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