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Pineapple Ice Cream

Whisk the yolks of six eggs thoroughly. Mix with them half a pint of lukewarm milk, and add two ounces of loaf sugar. Stir this custard over a gentle fire until it begins to thicken, then pour it out, and stir it again. Pare a pineapple with as little waste as possible. Cut it into slices, and boil them for five minutes in a syrup made of half a pound of loaf sugar and a quarter of a pint of water. Press the fruit through a coarse sieve, and stir the pulp and the syrup into the custard. Put the cream into a mould, and freeze in the usual way. This cream may be made with half a pound of preserved pineapple. Probable cost, pineapples, 1s. to 2s. each. Sufficient for five or six persons.