Pineapple-Raisin Ice Cream

“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.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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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