Ingredients
2-1/2 cups sugar1 package (6 ounces) cherry gelatin2 cups boiling water4 cups milk4 cups heavy whipping cream1 can (20 ounces) crushed pineapple, drained1/3 cup lemon juice
Preparation
In a large bowl, dissolve sugar and gelatin in boiling water. Refrigerate for 1 hour or until cool.
Stir in the milk, cream, pineapple and lemon juice. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze.
When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
