Sapodilly Ice Cream

2 cups milk ( I use skim and its better than whole milk, TRUST ME, in this recipe)
I cup Sapodilly Puree
1 cup cream
1 cup sugar
1 tsp lemon juice
1 pinch of salt

Put all ingredients in a blender and blend until smooth, my dilly pulp is usually frozen. Pour into your ice cream maker and get ready for the best ice cream ever!

Submitted by David Adair