PINEAPPLE ICE CREAM
1 quart of cream
12 ounces of sugar
1 large ripe pineapple or
1 pint can of grated pineapple
Juice of one lemon
Put half the cream and half the sugar in a double boiler over the fire; when the sugar is dissolved, stand it aside until cold. Pare and grate the pineapple, add the remaining half of the sugar and stand it aside. When the cream is cold, add the remaining cream, and partly freeze. Then add the lemon juice to the pineapple and add it to the frozen cream; turn the freezer five minutes longer, and repack.
This will serve eight or ten persons.
GREEN GAGE ICE CREAM
1 quart of cream
4 ounces of sugar
1 pint of preserved green gages, free from syrup
Press the green gages through a sieve. Add the sugar to half the cream, stir it in a double boiler until the sugar is dissolved; when cold, add the remaining cream. When this is partly frozen, stir in the green gage pulp, and finish the freezing as directed on page 7.
If the green gages are colorless, add three or four drops of apple green coloring to the cream before freezing.
RASPBERRY ICE CREAM
1 quart of cream
1 quart of raspberries
12 ounces of sugar
Juice of one lemon