Polynesian Fruit Sherbet

Ingredients

1 can (8 1/4 ounce) crushed pineapple
1 cup sugar
2 tablespoons lemon juice
1/4 cup Roberts Orange Juice
1/2 cup diced maraschino cherries
1 cup Roberts Half and Half
6-7 cups Roberts Milk

Preparation

Shred or dice pineapple very fine; combine with remaining ingredients and chill thoroughly. Churn-freeze according to directions.

Yield: 1/2 gallon

Notes:

How to Churn-Freeze Creamy Homemade Ice Cream

Wash and scald container and dasher; chill before using. Fill chilled container no more than two-thirds full with chilled ice cream mixture. Cover tightly. Place in freezer tub and alternating layers, fill with 8 parts crushed ice to 1 part rock salt. Turn handle slowly for 5 minutes; turn rapidly until handle becomes very difficult to turn, about 20 minutes. (For churning with electric freezer, follow manufacturer's directions.) Remove dasher, pack down ice cream and cover with waxed paper or transparent wrap. Replace cover; plug opening for dasher with cork. Repack freezer in ice using 4 parts ice to 1 part rock salt, covering entire ice cream can and lid. Cover entire tub with newspapers or heavy towel and allow to stand for 2 to 3 hours to ripen.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.