Pineapple ice

Yield: 4 servings

Measure Ingredient
1 cup Water
2 cups Sugar
½ pounds Pineapple, fresh
¼ cup Lemon juice
1 cup Water
3 Egg whites

Make a syrup by boiling water and sugar; cool. Bruise fresh pineapple in mortar, add lemon juice, water, clarified syrup, strain and freeze, adding the meringue when half frozen.

For *Tutti Frutti Ice*, place a layer of Lemon or above ice in a Brick mold, making it quarter full, and place in ice and salt; then mix an equal portion each candied apricots, cherries, strawberries or any fruits wished, and blanched almond or pistachio nuts, prepared as in Cabinet Ice-cream, in all about a pound of mixture, with a quart of Strawberry or Orange Ice, and add to mold till three-fourthhs full; smooth and add of first ice, Lemon or Pineapple, till full to overflowing. Bind and pack as directed for three or four hours.

Posted on GEnie by C.SVITEK [cathy], Nov 29, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

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