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Richmond Ice Cream

Prepare a vanilla ice cream. Peel, remove stones and press through a sieve into a bowl six medium, fresh ripe sweet peaches, add to the ice cream in the freezer, with two tablespoons maraschino, and thoroughly mix with spatula. Then fill up a quart-brick ice-cream mould with the cream, tightly cover and bury it in the ice-cream tub for one and a half hours. Cut half a well-trimmed and cored pineapple in very small square pieces, place in a small saucepan with one ounce sugar, a half gill water, three-quarters gill raspberry syrup, half gill good rum, and boil five minutes. Remove and let cool off. Immerse the brick of ice cream in lukewarm water for a few seconds and wipe well. Unmould it on a cold dish, pour sauce over and serve.