Tuesday, September 7, 2010

Homemade Icecream

Pictured above is Raspberry Icecream
1 pkg. flavored jello (3 oz) that corresponds with the fruit you are using.
1/2 cup boiling water
3 cups sugar
2 cans evaporated milk
1 qt. half and half
1 pt. whipping cream
4 cups fresh fruit
(i.e. peaches, raspberries, strawberries)
For Icecream Freezer
Rock Salt
Cubed Ice
Dissolve the jello in the 1/2 cup boiling water and set aside to cool. Prepare fruit (peeling, coring, cutting into small pieces, can put in blended also so there are no chunks). Place prepared fruit in large bowl and add the 3 cups sugar and mix thoroughly. Add the 2 cans evaporated milk and the jello mixture and cool in the refrigerator. When all ingredients are cold, put in the ice cream freezer canister and add the half and half and cream. Freeze according to directions with the icecream freezer.
This is a Rowley Family Favorite! We usually make peach icecream, but tried the raspberry this year and loved it.


Kirsten @ Mushki Loves said...

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C said...

What size cans for the evaporated milk?

Kristi Rowley said...

I use a 12 oz can of evaporated milk.

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