Say it isn’t so!
Another snowstorm is reportedly on its way, and I can’t say that puts me in a good mood, even if it is the weekend.
But what might put a smile on my face is making some homemade ice cream.
This probably ranks among my top 5 favorite recipes in DotMom’s “Mixing & Musing Cookbook.” And at this time of the year, it has a tropical flavor that is particularly appealing.
The only drawback is that it calls for raw eggs, so I only make it when I can find pasteurized eggs in the store. I’ve tried making it without the eggs or substituting meringue powder, but it just doesn’t come out the same.
In my small freezer, I have to make half this amount.
Fruit Blend Ice Cream
Separate 4 eggs.
Beat the yolks. Add the juice of 4 oranges, juice of 2 lemons and ¼ cup pineapple juice, 4 scant cups sugar and 1 quart whipping cream to the yolks.
Beat the egg whites very stiff and fold into the mixture.
Put in 5-quart freezer container and fill about ¾ full by adding milk (about 1 quart).
Process according to ice cream freezer directions.