Silvia, We have an ice cream maker machine that has the freezer built inside it. It is a Wolfgang Puck 'bistro collection' (1-1/2 Qt.) that the better half found on Home Shopping, but now is no longer available. A unit very much like it can be found on Amazon, Lello 4070 Jellato Jr. She has been making different flavored ice creams with the fruits I pick from my trees for a couple years now. She also makes smoothies with the fruits with a different machine. I keep adding to my collection of different fruit trees each year. See my input in the 'Red Lady papaya photos' thread for the different dwarf papaya starts I just bought on eBay. She also makes great persimmon and banana ice creams and smoothies from my 8 Fuyu persimmon trees & numerous banana trees. She peels and freezes the different fruits so she can make to enjoy it year round. My job is to grow the stuff and pile it on the kitchen counter.... from that point on is HER job to make something edibly delicious out of it or freeze it for later. I also have a vegetable dryer that looks like a microwave that we dry sliced veggies in for soups that she makes in the winter time. We have numerous jars of seeds, grains, and dried veggies, etc. up on the cabinet tops. She grinds her own flour and grain combinations and makes delicious breads all from scratch. I do my part and she does her part... I stay out of her kitchen and she stays away from my plants... lol Lou

I clipped this recipe off the internet a couple of weeks ago. It was from the best of the LA times. I was intrigued because I thought the lime would add a neat depth of flavor and cut some of the sweetness. I know, I know.... it may not be "authentic", but it sounded good!! :) Also like the minimal amount of cream of coconut and the use of the fresh pineapple instead of just juice. I know it isn't virgin, but I wonder how it would be if you left out the rum? 1987: Coconut Daiquiris This recipe appeared in an article in The Times by Marian Burros. The drink came from David Margolis, a friend of Mayor Ed KochÂs. 1/2 very ripe pineapple, cut into chunks Juice of 1 lime 2 tablespoons Coco Lopez cream of coconut 71/2 ounces Bacardi light rum 20 ice cubes. Combine the ingredients in a blender and whiz until smooth. Serve immediately without garnishes. Makes about 5 daiquiris.

Looks more than yummy! I think you and I have the same silver pattern....Towle Old Master?? Linda C

How about this one, It looks close? Pina Colada Cheesecake With Coco-Nut Crust 1 hours : 20 min prep SERVES 8 -10 Coco Nut Crust 1 1/2-2 tablespoons butter, at room temperature 1 cup flaked coconut 1 cup ground toasted brazil nut or ground toasted filbert nut 1/4 cup sugar 1/4 cup butter, melted, cooled to room temperature Cheesecake 2 1/4 lbs cream cheese, at room temperature 3/4 cup unsweetened crushed canned pineapple, drained well, 1/2 cup juice reserved 1/3 cup coconut rum 1/4 cup sour cream 1 1/2 cups sugar 4 large eggs, at room temperature, slightly beaten 2 slices fresh pineapple, 1/2 cm thick (optional) or canned pineapple (optional) 1.Prepare coco nut crust. 2.Place oven rack in centre of oven, heat to 350 degrees. 3.Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve. 4.Stir coconut, Brazil nuts and sugar in medium bowl. 5.Drizzle melted butter over nut mixture. 6.Stir and toss mixture vigorously with fork until slightly darkened and uniform. 7.Press nut mixture evenly on sides and bottom of reserved pan. 8.Refrigerate 5 minutes. 9.Bake crust 7 minutes. 10.Cool on wire rack to room temperature before filling, about 30 minutes. 11.Cheesecake-------------. 12.Place oven rack in centre of oven, heat to 350 degrees. 13.Cut cream cheese into 1 inch cubes, place in large mixer bowl. 14.Beat at medium speed, scraping down sides of bowl as needed, until completely smooth. 15.Continue beating while gradually adding crushed pineapple. 16.Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed. 17.Add sour cream to cheese mixture, beat at medium speed until blended. 18.Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed. 19.Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition. 20.(Batter will be thin) Pour patter into baked cooled coconut crust. 21.Gently rotate pan several quarter turns to settle batter. 22.Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre. 23.For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides). 24.transfer pan to wire rack away from drafts. 25.Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature. 26.Remove sides of pan. 27.Refrigerate cake uncovered overnight or at least 8 hours. 28.Cover cake loosely with plastic wrap, refrigerate until serving time. 29.Make optional garnish just before serving. 30.Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices). 31.Cut slices into quarters. 32.Place 6 to 8 pineapple quarters in border around top of cheesecake.