Pineapple Ice Cream

24 ounces Pineapple Nectar 12 ounces Pine-orange juice frozen concentrate 2 sm.boxes Pineapple jello 2½ cups sugar 3 tablespoons lemon juice 6 cups cream 5 cups milk

Heat Nectar and juice till almost boiling. Add Jello and let dissolve.

Add sugar and lemon juice.

Pour into can and add cream and milk.

Freeze

Makes 6 quarts