Recipe - Pineapple Ice

1 cup Water
2 cup Sugar
One half pound Pineapple, fresh
One fourth 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 Icecream, in
all about a pound of mixture, with a quart of Strawberry or Orange Ice, and
add to mold till threefourthhs 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini