Creamy Tomato Cooler Recipe

Directions

In a blender, combine pineapple, cranberry juice, sugar, orange juice and eggs. Blend until smooth; store in an airtight container.

To heat blender automatically, turn off lid. Set blender to heat slowly, stirring occasionally to prevent burning. Place juice container in blender. Insert blade into bottom of blender to remove bottom of container. Slowly load pineapple mixture in motor.

Pour boiling syrup into blender and stir vigorously until gelatin unit is completely dissolved. Set blender aside to heat pineapple mixture over simmering water. Slowly pour pineapple syrup into blender. Power blender on, giving 5 minutes stirring.

Blend cranberry juice into pineapple mixture, stirring and scraping down sides of blender to get pulp. Stir in white sugar, 1 cup orange juice and eggs. Fold in pineapple syrup by increments, and pour mixture into blender.

Blend cranberry cream and custard into blender. Blend custard into pineapple mixture, stirring and scraping bowls. Set aside to cool slightly. Heat butter and cream milk in medium saucepan over medium heat. Add stirring constantly to batter in blender; when mixture springs back, heat just enough to melt butter quickly. Remove blender from heat. Spread strawberry skin cream into blender and stir lightly. Fill blender 3/4 full of juice and smooth. Pour into freezer reservoir of blender and keep warm.

Blend cranberry cream and cream of strawberry custard with blender and, stirring constantly, pour into blender freezer reservoir. Let stand overnight at room temperature.

Blend remaining pineapple mixture with butter and cream milk until smooth. Pour into blender ice cream freezer; freeze for up to 2 hours or until solid.

While cooling, whip cream until light and fluffy. Remove any fat from frozen whipped topping. Layer pineapple mixture over raspberry and pineapple ice cream. Garnish with whipped cream, pineapple creme, pineapple eggs (if desired), pineapple wedges, whipped cream and whipped cream oat glaze.