1 quart pineapple juice
3 cups orange juice
2 cups lemon juice
2 pounds granulated sugar
5 ounces cornstarch
28 ounces eggs (about 16 total), beaten
2 cups whipping cream
Yield: 4 quarts
1. Combine juices. Heat to boiling point.
2. Mix sugar and cornstarch. Add to hot mixture while stirring with a wire whip.
3. Add eggs to hot mixture while stirring. Cook until thickened. Chill quickly (within 4 hours) to below 41°F.
4. Whip cream and fold into dressing just before serving. Serve with fruit salads.
3 cups orange juice
2 cups lemon juice
2 pounds granulated sugar
5 ounces cornstarch
28 ounces eggs (about 16 total), beaten
2 cups whipping cream
Yield: 4 quarts
1. Combine juices. Heat to boiling point.
2. Mix sugar and cornstarch. Add to hot mixture while stirring with a wire whip.
3. Add eggs to hot mixture while stirring. Cook until thickened. Chill quickly (within 4 hours) to below 41°F.
4. Whip cream and fold into dressing just before serving. Serve with fruit salads.
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