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utLi-r rum ice cream 1 (14 ounce) can sweetened condensed milk 1/4 cup lemon juice 1/2 cup sugar 3 ripe bananas, mashed 1 (8 ounce) can crushed pineapple, undrained 1 (11 ounce) can mandarin oranges, drained and chopped 1 (6 ounce) jar maraschino cherries, drained and chopped 3 cups milk 1 cup water Combine first 7 ingredients; blend well. Add milk and water. Pour mixture into freezer can of a 1-gallon, hand-turned or electric freezer. Freeze according to manufacturer’s instructions. Allow ice cream to ripen at least 1 hour. Yield: 2 quarts. Buttermilk Sherbert 2 cups buttermilk 1 cup sugar 1 (8 ounce) can crushed pineapple, undrained 1 tablespoon vanilla extract 2 egg whites Combine buttermilk, sugar, pineapple, and vanilla, mixing well. Place in an airtight container, and freeze until slushy. Beat egg whites until stiff peaks form. Add buttermilk mixture, and beat well. Pour into airtight freezer container, and return to freezer, freeze until firm. Yield: about 1 quart. .
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