Hawaiian Sherbet

Before you start your ice cream, be sure to clean your ice cream maker well and read the instructions thoroughly. Every ice cream freezer is different, a small 1.5 quart tabletop freezer is not big enough to do this whole recipe in one batch, but this should just fit in a 4-quart outdoor electric freezer and or easily fit in a 6-quart freezer. The time it takes to freeze depends on the type of freezer (hand crank, electric in a bucket of salted ice, frozen bowl, etc.) and the size of the batch.

In a blender or food processor, mix together milk, sugar and bananas to form a thin mash. Pour into a mixing bowl. Stir in Hawaiian Punch, orange juice, lemonade, pineapple and the syrup/juice it came in, and evaporated milk. In a separate bowl, whip the cream and stir it into the juice mix. Pour into your ice cream maker and freeze according to the manufacturer’s instructions (usually anywhere between 45-90 minutes).