I can't be at the Memorial Service for Bawb, or in WDW to lift and photo a Dole Whip in his name, so I thought I would try to make one at home and toast to Bawb's memory on the 4th. I will be with you in spirit. Two versions of the famous DOLE WHIP recipe. ================================ DOLE WHIP (VERSION 1) 1 quart Dole pineapple juice 1 teaspoon pure vanilla extract 3 cups heavy whipping cream 3 cups sugar Milk Mix the pineapple juice and sugar, making sure that the sugar is dissolved. Next add the cream and vanilla. Pour the whole mixture into a 4-quart ice cream maker. Add milk to finish, filling to the fill line. At this point simply follow the instructions on your ice cream maker. When the ice cream is ready you can serve it as is or you can stick it in the freezer for a while and let it set up a bit. =========================================== DOLE WHIP (VERSION 2) Prep: 10 min. Freeze: 3 hrs. Makes: 8 servings Ingredients: 2 cans (20 oz. each) DOLE Crushed Pineapple 2 tablespoons lemon juice 2 tablespoons lime juice 1/3 cup sugar 1 1/2 cups heavy whipping cream, whipped Drain pineapple; reserve 2 tablespoons juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth. Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze about 1- 1/2 hours or until slushy. Stir gently pineapple slush into whipped cream until just blended, in large bowl. Return to freezer until completely frozen, about 1 hour. Serve.