Pineapple Cherry Ice Cream

Submitted By: Jerrold Nelson

Ingredients

• 2 1/2 cups sugar
• 1 (6-ounce) package cherry gelatin
• 2 cups boiling water
• 4 cups milk
• 4 cups whipping cream
• 1 (20-ounce) can crushedpineapple, drained
• 1/3 cup lemon juice

Instructions

In a bowl, dissolve sugar and gelatin in boiling water. Refrigerate for one hour or

until cool. Stir in cream, pineapple, and lemon juice; mix well. Fill cylinder of ice cream freezer two-thirds full. Freeze according to directions. Refrigerate remaining mixture until ready to freeze.
Yield: Three quarts.