Wayne’s Orange Crush-Pineapple Ice Cream
Last week, I wrote a column about my dear friend Wayne Singleterry, a great man and a great foodie.
In our Norman bureau, we did a Dirty Santa party every year. In preparation for it, a questionairre was circulated to help giftors satisfy giftees. One question read: Favorite Food?
The query sought a response to help guide the giftor toward a gift card suitable for the intended. Typical answers included: Italian, Barbecue, Mexican, and etc. But Wayne was far from typical.
His answer? Bacon.
Wayne was also known to say things like: I’ve had too much salt today, I need something sweet; or I’ve had too many sweets today, I need something salty.
I remember his exact menu the two days his death: The Sooner Schooner from the new-at-the-time Norman Hideaway and fried shrimp at the Norman Pearl’s. Perhaps his two favorite meals, outside of the Indian Taco, doubtlessly his favorite thing to eat on Earth.
One day we happened into a short-lived cafe on Berry called Country Favorites, who that day had Indian Tacos as their lunch special. Wayne called Country Favorites every day until they closed to ask if it was on special. When they had it, we were there.
I like to think that those final two meals were no accident. We found later that he knew treatment for his condition was no longer treatable. He knew the end was near, and he chose his favorite meals. No words can express how honored I feel to have shared those meals with him. He is one of my true mentors, and I miss him dearly.
After last week’s story, I got many lovely emails from Wayne’s family, one included the original recipe. It was also pointed out that our own Melba Lovelace included his recipe in her book “Recipes: Yours, Mine and Ours,” published in 1989.
With that information, I did something I should’ve done many, many years ago — check our archives. I can’t tell you how many inexperienced reporters I’ve chastised for not using the information we have under our very own noses. Paybacks are hell, I guess.
Anyway, with guidance from Wayne’s sister-in-law Maye and Melba Lovelace, here is what she wrote back in 1988 before including the recipe in her cookbook the next year:
Here’s the real scoop about Wayne Singleterry.
A reporter at The Oklahoman, Singleterry is one of the celebrated contributors on “food day at the office.’ When he brought Black-Eyed Pea Salad, everyone thought it was wonderful.
But when I asked Wayne if I could share the salad recipe with readers, all his office-mates started telling me their favorites, which included his ice cream.
He said some of his fondest memories are of summertime ice cream parties making homemade ice cream surrounded by family.
“We had big shade trees in our yard in Marlow, and we’d take turns sitting on the ice cream freezer,” he said.
He’s now helping make memories for his friends.
“Easter’s a good holiday to catch people who don’t have family around,” he said, so he traditionally has an Easter brunch at his home in Norman.
For this brunch, he digs out his two ice cream freezers, one electric and one manual, and gets the ice cream frozen and packed to set aside to mellow before his guests arrive.
Wayne’s Orange Crush-Pineapple Ice Cream
Ingredients
- 1 can (8 oz.) crushed pineapple
- 1 can (14 oz.) Eagle Brand sweetened condensed milk
- 6 cans (12 oz. each) Orange Crush
Directions
- Mix pineapple and condensed milk in freezer can.
- Slowly add Crush, pouring it against the side of the can to retain as much carbonation as possible.
- Mix a couple of strokes, then freeze.
- This can be eaten right away or stored and mellowed.
Source: Wayne Singleterry
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Comments
I enjoyed reading the story on Wayne Singleterry. After reading the recipe for the Orange Crush Pineapple Ice Cream, I don’t know which recipe to use! The one in the paper or the one listed in this article! Has anyone made it both ways and if so, which one did they like best? They both sound very good and easy.
I am wondering the same thing because the 2 recipes are very different. Which one is the original Wayne’s? I would be hesitant to make the recipe with the eggs without cooking the eggs with some of the milk first. I make a recipe similar to this one but bring the milk to just a simmer, add the beaten eggs & sugar to the milk & cook for a few minutes more.
The recipe on this blog is Wayne’s. However, I would love for you all to try them both and report back!
For the orange pineapple crush ice cream I used the following amounts: 12 oz. Evaporated milk; 1 qt. Half and half; 8 oz. Crushed pineapple; 12 oz. Orange crush soda. I cooked the 4 eggs in 1 pt. Of the whipping cream on “low” setting on the stove until heated through, then added the rest of the half and half and 2 cups sugar after removing from the heat. I added the rest of the ingredients and added enough whole milk to fill a 4 quart freezer. I will be making it again due to the enthusiastic request of my family.
Jamie, I think it’s a matter of preference. Whether to drain or not wasn’t in the original recipe. I’m assuming with more pineapple juice, you’ll get a slightly sweeter version. Because you’re freezing, I don’t think it would make a big impact on the texture to leave it in.
Hope you enjoy.
Hi, David Cathey, Yes, you made many good things there. I scouted around on the subject matter and found, in my opinion, mainly people will agree with your viewpoint. So, not bad! LOL!
Priceless! Made me smile all over again.