Orange Pineapple Ice Cream

Ingredients:

• 1 pkg. of orange Kool-Aid.
• 1 small pkg. of sugar-free orange Jello.
• 1 large pkg. of sugar-free vanilla instant pudding
• 1 large can of evaporated milk (I use fat free)
• 1 20 oz. can of crushed pineapple, packed in it's own juice
• enough milk to fill to full line of 1 gal freezer canister (I use 1% milk)
• 1/2 cup of Splenda and add more if necessary

Directions:

1. Boil 1 cup water and dissolve Jello and Kool-aid, allow to cool.

2. Pour evaporated milk into large bowl and add instant pudding, stirring or beating with mixer or stick blender. Add Jello and Kool-aid mix.

3. Add crushed pineapple and continue to mix. Add some milk and Splenda. Stir really well. This may look like curdled milk, but this is alright. By using the stick blender, the pineapple is pulverized.
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4. Pour into ice cream canister and fill to full line with milk. Taste to be sure the Splenda is the correct sweetness for ice cream.

5. Start ice cream freezer, adding ice and salt in at least 2 layers to the top of the canister.

6. I will pour 2 to 3 cups of water over the ice and salt to make it freeze quicker. This makes the coldness lay really close to the canister.

7. As soon as freezer stops, remove the paddle. Place lid back onto the canister and put plug into hole. Cover canister with more ice and a small amount of salt. Be sure water does not come above the drain hole in the bucket of the freezer. Cover with a blanket. This will keep and be frozen solid for about 3 hours.

8. If you get the ice to salt ratio right, this will freeze in 20 minutes. I pour 2 to 3 cups of water over the ice and salt to make it freeze quicker.
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9. I like to eat it as a soft serve, so I try to eat it immediately. If I have any left, I place it in plastic containers and put it into the freezer. To eat it after placing it in the freezer, I put it into the microwave and defrost it somewhat. It is like a block of ice and will not spoon out of container if you do not.

By Marie G W. from Hardy, VA