Add pineapple to cream, let stand thirty minutes; strain, add sugar, and freeze.
Coffee Ice Cream
1 quart cream
1½ cups milk
⅓ cup Mocha coffee
1¼ cups sugar
¼ teaspoon salt
Yolks 4 eggs
Scald milk with coffee, add one cup sugar; mix egg yolks slightly beaten with one-fourth cup sugar, and salt; combine mixtures, cook over hot water until thickened, add one cup cream, and let stand on back of range twenty-five minutes; cool, add remaining cream, and strain through double cheese-cloth; freeze. Coffee Ice Cream may be served with Maraschino cherries or in halves of cantaloupes.