Recipe - Three Sisters Ice Cream

FOR 6QUART ICE CREAM
FREEZER:
6 Eggs
3 cup Sugar
4 Bananas, , mashed
1 lg Can Pineapple, , crushed
1 small Can Frozen orange juice
concentrate
2 cn Milnot, (23 cans)
1 teaspoon Vanilla
Milk to fill freezer can 2/3
full
1 ds Salt

(Refreshing "TootieFruity" flavor)

Beat eggs. Mix all ingredients except milk and put into freezer can. Add
milk to fill freezer 2/3 full.

Freezing instructions: Assemble freezer. Pour ice (fine ice is better)
until it is about 3inches deep. Sprinkle One half cup rock salt around the can.
Layer ice/salt until it is just above the lid of the can. If too much salt
is added the ice cream will freeze too fast around the edges of the can.
Crank until the mixture becomes stiff. Open the lid, being careful not to
get salt into the ice cream, and remove the paddle. Put Glad Wrap on top of
the can and put the lid back on. Put a cork into the hole in the lid of the
can. Pour out some of the water from the hole in the side of the ice cream
freezer. Take out some of the ice and add more salt and put the ice back
in, so the salt gets throughout the ice (makes it freeze harder). Cover the
ice cream freezer with several layers of newspapers and a heavy blanket.
Let set for about 3045 minutes before serving.

Put leftover ice cream into an airtight container and freeze in freezer.
This ice cream freezes well and is still smooth after being frozen.

NOTES : Do not drain pineapple or mix up frozen orange juice just dump
them "as is" into the mixture.
Recipe by: Carolyn Cloe Posted to MCRecipe Digest V1 #580 by Carolyn
c4@groupz.net on Apr 19, 1997