Pineapple-Raisin Ice Cream

An unusual frozen treat that might more accurately be entitled cream ice than ice cream. Freezing in a tray allows long ice crystals to form. If you wish a smoother texture, freeze in an ice-cream machine. Freezing time not included in preparation time. From the Western chapter of the United States Regional Cookbook, Culinary Art Institute of Chicago, 1947.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups milk
• 2  tablespoons tapioca
• 2  tablespoons sugar
• 1⁄8 teaspoon salt
• 1  cup raisins or 1  cup sultana
• 1  cup crushed pineapple, well-drained
• 1⁄2 teaspoon  orange rind, grated
• 1  cup heavy cream, whipped
• 2  teaspoons vanilla extract

Directions

1. Heat milk in a double boiler; add tapioca and cook for about ten minutes.
2. Combine sugar and salt in a bowl; strain milk through a sieve over sugar (do not allow any of the tapioca to go through sieve; discard tapioca).
3. Cool.
4. Cover raisins with water, bring to a boil and cook for five minutes.
5. Drain and cool.
6. Combine cold milk, raisins, pineapple and orange rind; blend well.
7. Fold in the stiffly beaten cream and vanilla.
8. Pour into a refrigerator tray and freeze until firm.