Monday, July 19, 2010

Wedding Ice Cream

At our Young Women's camp many years ago, we had a "leaders' siesta" one hot afternoon midway through the week.  The Stake YW presidency sat us in chairs, with our feet in tubs of warm soapy water, gave us the YUMMIEST ice cream treat ever to eat, and massaged our shoulders or gave us foot rubs!  It was heaven!!!!  This ice cream tasted like homemade ice cream with fruit in it.  When I found out how simple it was to make and that it didn't take an ice cream maker, salt and ice to create, I was SO excited!  I have made this many times since, and it is always a big hit.  I don't know why it is called wedding ice cream, but I assume someone served it at a wedding at one point - it would be perfect.  I serve it with a little cookie, like a Pepperidge Farm Pirouette to make it look fancy.
I am bringing 4 batches of this ice cream to a family party on Friday, and the raspberries in my garden are coming on like gangbusters, so I went out and picked these this morning and it was enough to make 3 of the 4 batches! (I used a bag of frozen raspberries for the other batch)  I love summer!!!
This ice cream only has 3 ingredients.  Pineapple sherbet, raspberries and bananas.

Cut the bananas in half, lengthwise, then in half again to make quarters.

Next, slice them into little pieces.

This is what the ice cream looks like when made with the frozen raspberries.  It will turn more pink as the raspberries thaw a little and the juices flow!


This is what the ice cream looks like made with the fresh raspberries.  This picture is taken before it is put in the freezer.  A beautiful pink color - you would never know it is made with pineapple sherbet.

 Wedding Ice Cream
from Melanie

1/2 gallon pineapple sherbet
3 ripe bananas
1 bag of frozen raspberries or a generous 2 c of fresh raspberries

Leave the sherbet out at room temperature for about 1/2 hour to soften.  Put the sherbet into a large bowl and stir until smooth.  Stir in raspberries.  Slice and quarter bananas and add to ice cream.  Stir well and freeze.   (Let it thaw a little before serving to soften.)

1 comment:

Melinda said...

I love this stuff! And I actually learned how to make it from your cousin, Jennifer Hansen, many years ago when we lived in Pennsylvania.

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