175 g (6 oz) can evaporated milk, chilled
50 g (2 oz) icing sugar, sifted
2 bananas
juice of 2 lemons
375 g (13 oz) can crushed pineapple
175 g (6 oz) jar maraschino cherries, drained and halved with 2 tablespoons syrup reserved
50 g (2 oz) icing sugar, sifted
2 bananas
juice of 2 lemons
375 g (13 oz) can crushed pineapple
175 g (6 oz) jar maraschino cherries, drained and halved with 2 tablespoons syrup reserved
method
1. Pour the milk into a large bowl and whisk until thick and frothy, then whisk in the icing sugar.
2. Peel and mash the bananas with the lemon juice, then stir into the milk mixture together with the pineapple and its syrup.
3. Set aside a few cherries for decoration; stir the rest into the fruit and milk mixture together with the reserved syrup.
4. Pour the mixture into a rigid plastic container and freeze uncovered for about 2 hours, until frozen around the edges. Loosen the frozen mixture with a fork and stir through the whole mixture. Cover and return to the freezer for a further 8 hours, or overnight, until firm.
5. To serve: transfer the container to the main part of the refrigerator for about 30 minutes until softened, then scoop into dishes and decorate with reserved cherries.
2. Peel and mash the bananas with the lemon juice, then stir into the milk mixture together with the pineapple and its syrup.
3. Set aside a few cherries for decoration; stir the rest into the fruit and milk mixture together with the reserved syrup.
4. Pour the mixture into a rigid plastic container and freeze uncovered for about 2 hours, until frozen around the edges. Loosen the frozen mixture with a fork and stir through the whole mixture. Cover and return to the freezer for a further 8 hours, or overnight, until firm.
5. To serve: transfer the container to the main part of the refrigerator for about 30 minutes until softened, then scoop into dishes and decorate with reserved cherries.
serving amount
serves 4 - 6
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