Pineapple Cherry Ice Cream

Found in a Quick Cooking Magazine.

• Ready In: 1 hr 40 mins
• Serves: 20
• Yields: 3 quarts

Ingredients

• 2 1⁄2 cups sugar
• 1 (6 ounce) package cherry gelatin
• 2  cups water, boiling
• 4  cups milk
• 4  cups  whipping cream
• 1 (20 ounce) can crushed pineapple, drained
• 1⁄3 cup lemon juice

Directions

1. In bowl, dissolve sugar and gelatin in boiling water. Refrigerate for one hour until cool.
2. Stir in milk, cream, pineapple and lemon juice; mix well.
3. Fill cylinder of ice cream freezer 2/3rds full. Freeze according to manufacturer's directions.