- 1/2 cup pineapple juice
- 1/4 cup lemon juice
- 3/4 cup sugar
- 3 eggs
- 1/2 pint whipping cream
- 1/2 cup nuts, chopped or roken
- 1/2 cup crushed pineapple
- 1 large apple diced
- 1/2 cup maraschino cherries
- 1/2 cup celery, diced
- Mix eggs lightly, add fruit juices and 1/2 cup sugar.
- Cook over low heat until mixture thickens like custard. Let cool.
- Combine fruit, nuts and celery. Add to cooled juices.
- Whip cream with remaining sugar and fold into the other mixture.
- Put in ice tray and freeze.
Lillian Davis Goucher’s recipe box.
(4.00 out of 5)