Ingredients
3/4 cup plus 2 tablespoons sugar1 cup water1 cup milk2 cups miniature marshmallows4 teaspoons lemon juice1 can (8 ounces) crushed pineapple, undrained2 medium ripe bananas, finely chopped1/2 cup chopped maraschino cherries, drained and patted dry1 cup heavy whipping cream, whippedChocolate syrup
Preparation
In a heavy saucepan, bring the sugar, water and milk to a boil. Reduce heat; cook until sugar is dissolved. Add marshmallows and stir until melted. Remove from the heat; cool for 15 minutes. Stir in lemon juice. Cover and refrigerate for 8 hours or overnight.
Stir in the pineapple, bananas and cherries. Fold in whipped cream. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in an ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Serve with chocolate syrup.
