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Souffle Ice-Cream with Meringue

With the yolks of six eggs, one and one-half teacupfuls of pineapple syrup and a stick of vanilla, make a custard. Mix this with two whites of Italian meringue and one-half teacupful of noyau or maraschino, and then stir in thoroughly one pint of well-whipped cream, and finally two ounces of chocolate pastilles, and one-fourth of a pound of pineapple cut up very small. When well mixed together pour into a mould and place on the ice to freeze. When firm, turn it out, and serve.