• 2  cups mashed ripe bananas (about 5 medium)
• 1  cup sugar
• 1  teaspoon grated orange peel
• 1  teaspoon grated lemon peel
• 3  tablespoons lemon juice
• 2  tablespoons lime juice
• 1¹/₂ cups unsweetened pineapple juice
• ¹/₃ cup orange juice
• 2  cans (14¹/₂ ounces each) evaporated milk

1. Crushed ice and rock salt will be needed. Wash and scald cover, container, and dasher of a 3- or 4-quart ice cream freezer. Chill thoroughly.
2. Combine bananas, sugar, orange peel, lemon peel, lemon juice, and lime juice; blend thoroughly. Set aside about 10 minutes.
3. Stir fruit juices into banana mixture. Add evaporated milk gradually, stirring until well blended.
4. Fill chilled freezer container no more than two-thirds full with ice cream mixture. Cover tightly. Set into freezer tub. (For electric freezer, follow the directions.)
5. Fill tub with alternate layers of crushed ice and rock salt, using 8 parts ice to 1 part salt. Turn handle slowly 5 minutes. Then turn rapidly until handle becomes difficult to turn (about 15 minutes), adding ice and salt as necessary.
6. Wipe cover and remove dasher. Pack down ice cream and cover with waxed paper or plastic wrap. Replace lid. (Plug dasher opening unless freezer has a solid cover.) Repack freezer container in ice, using 4 parts ice to 1 part salt. Cover with heavy paper or cloth. Let ripen 2 hours.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.