Pineapple – Cherry Ice Cream {Sherbert}

In 1984 Ronald Reagan declared July as National Ice Cream Month with the 3rd Sunday being National Ice Cream Day.  I just found this out last year in fact.  How did I go 28 years without this knowledge? (I googled this to be sure after I found out!!)…  So since it is the 3rd day of July, You’ve only missed out on this celebration for 2 days really.  You have all day to celebrate for the 3rd day!

For our 4th of July party we made homemade ice cream. It was a lovely reason to try our ice cream maker out once again!

Now I ran across this recipe for homemade ice cream that doesn’t use an ice cream maker if you don’t have one… I’ve never tried it but I thought I’d also share it.  Remember it’s National Ice Cream Month!!

And The Zip Lock baggie Ice Cream… don’t forget it either!

Now on to the recipe!!

Pineapple – Cherry Ice Cream (Sherbet)

Ingredients:
1 20 oz can unsweetened crushed pineapple
1 20 oz jar (2-10oz) Marichino Cherries plus juices
Juce of 3 Lemons or 6 tbsp
2 1/2 cups sugar
2 cups water
3 cans Milnot
Milk

Directions:
1.  Boil 2 1/2 cups of sugar & 2 cups water for 5 minutes or until sugar is dissolved.
2.  Mix all ingredients together in a large bowl.

3.  Place in the fridge to chill.
4.  Once it has had time to chill, add to the ice cream freezer.
5.  Then fill the rest of the way with Milk to fill line.

6.  Put your lid on.
7.  Fill around the freezer with rock salt and ice.
8.  Let it run until it stops.

9.  Enjoy your homemade Pineapple Cherry Ice Cream
10.  Report back to me how you like it 🙂

Sorry for the Instagram {follow me: Boomerbear} photo, but I put my camera up at this point.

This Recipe is for a 6qt Freezer.

Pineapple – Cherry Ice Cream (Sherbet)
Ingredients:
1 20 oz can unsweetened crushed pineapple
1 20 oz jar (2-10oz) Marichino Cherries
Juce of 3 Lemons or 6 tbsp
2 1/2 cups sugar
2 cups water
3 cans Milnot
Milk

Directions:
1. Boil 2 1/2 cups of sugar & 2 cups water for 5 minutes or until sugar is dissolved.
2. Mix all ingredients together in a large bowl.
3. Place in the fridge to chill.
4. Once it has had time to chill, add to the ice cream freezer.
5. Then fill the rest of the way with Milk to fill line.
6. Put your lid on.
7. Fill around the freezer with rock salt and ice.
8. Let it run until it stops.
9. Enjoy your homemade Pineapple Cherry Ice Cream
10. Report back to me how you like it 🙂

This Recipe is for a 6qt Freezer.

Leave a Reply

Your email address will not be published. Required fields are marked *