Pantry-Shelf Orange/Pineapple/Lemon Ice Cream
Grrrrrgh!
Course : Ice Cream
From: HungryMonster.com
Serves: 3
 

Ingredients:

1 can evaporated milk -- (14 1/2 ounces), undiluted
1/2 cup orange juice
2 tablespoons lemon juice
1 cup granulated sugar
1 tablespoon lemon rind -- grated
1/8 teaspoon salt
 

Preparation:

Turn temperature control of refrigerator to coldest setting. Combine evaporated milk, sugar, and salt. Gradually stir in orange juice, lemon juice and rind. Pour into freezing tray; freeze until firm. Turn into chilled bowl, with electric mixer or egg beater, beat until smooth and fluffy. Quickly return mixture to tray; freeze until just firm, stirring once, then reset temperature control. PINEAPPLE SHERBET Substitute 1/3 cup pineapple juice for orange juice. LEMON SHERBET: Omit orange juice; increase lemon juice to 1/3 cup.

 

Nutritional Information:

393 Calories (kcal); 6g Total Fat; (14% calories from fat); 6g Protein; 81g Carbohydrate; 25mg Cholesterol; 179mg Sodium