Pineapple-Raisin Ice Cream

1. 1

   Heat milk in a double boiler; add tapioca and cook for about ten minutes.

2. 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. 3

   Cool.

4. 4

   Cover raisins with water, bring to a boil and cook for five minutes.

5. 5

   Drain and cool.

6. 6

   Combine cold milk, raisins, pineapple and orange rind; blend well.

7. 7

   Fold in the stiffly beaten cream and vanilla.

8. 8

   Pour into a refrigerator tray and freeze until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.