SouthernUtahFoodStorage

LIME ICE
1 ½ Teaspoons plain gelatin
½ Teaspoon grated lime rind
1 Tablespoon cold water
7 or 8 drops of green food coloring
3 cups water
1 ½ cups sugar
2 Whites of eggs, stiffly beaten
1/8 Teaspoon salt
¾ cup strained lime juice 6 to 8 limes

Soften gelatin in the 1 tablespoon of water for 5 minutes. Combine the 3 cups of water, sugar and salt in a sauce pan and boil slowly for 5 minutes. Remove from heat, add softened gelatin and stir to dissolve and blend thoroughly. Cool. Add lime juice, rind and coloring and pour into freezer can. Freeze to a soft mush according to directions on ice cream freezer, or in freezer tray in refrigerator or freezer until a soft mush. Then open freezer remove tray and add the egg whites and continue to freeze until firm. Makes about 2 quarts.

ORANGE ICE
1 ½ teaspoons grated orange rind packed
1 ½ cups sugar
1 cup water
2 cups orange juice
2 teaspoons plain gelatin
½ cup lemon juice
¼ cup cold water

Combine rind and juices and allow to stand 5 minutes. Strain off juice. Discard rind and pulp. Add sugar to water, heat to boiling and boil the syrup gently for 2 minutes. Add the gelatin which has been softened in cold water for fine minutes and stir well to dissolve gelatin. Add the fruit juices to the cooled mixture and freeze according to directions on ice cream freezer.

PINEAPPLE ICE
1 cup sugar
¼ cup lemon juice (1 large lemon)
3 cups water
9-ounces can crushed pineapple
1/8 teaspoon salt
2 egg whites

Combine sugar and water and boil slowly for 5 minutes. Cool thoroughly. Add the next three ingredients and mix well. Pour into refrigerator freezing trays, set at the coldest temperature and freeze to a mush. Have egg whites beaten until stiff. Turn ice from freezing tray quickly into a chilled bowl, add egg whites and bet hard and fast, then return to refrigerator to finish freezing until firm. Or if desired, turn into electric ice cream freezer according to directions.

THREE- FRUIT ICE
1 ¼ CUPS WATER
Juice one lemon (about 3 tablespoons)
1 cup sugar
1/8 teaspoon of salt
2 well ripened bananas, mashed (about ¾ cup)
Juice of 1 large orange (about ½ cup)

Bring half of the water to a boil with the sugar and salt; remove from heat and add rest of water, fruit juices, and mashed bananas. Pour into freezing tray of refrigerator and freeze. When mixture is thick and mushy, turn out into a chilled bowl and bet quickly and thoroughly. Return immediately to chilled bowl and bet quickly and thoroughly. Return immediately to chilled bowl and beat quickly and thoroughly. Return immediately to chilled freezing tray and turn into freezer can and freeze according to direction with freezer until firm. Or if desired, turn into ice cream freezer can and freeze according to directions that came with freezer. About f servings.

This entry was posted on Saturday, July 31st, 2010 at 3:54 pm and is filed under Dessert, Dessert, ice cream. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.