Pineapple Ice Recipe - Cooking Index
Pineapple Ice Recipe - Cooking Index
| 1 cup | 237ml | Water |
| 2 cups | 396g / 13oz | Sugar |
| 1/2 lb | 227g / 8oz | Pineapple - fresh |
| 1/4 cup | 59ml | Lemon juice |
| 1 cup | 237ml | 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 Ice-cream, in all about a pound of mixture, with a quart of Strawberry or Orange Ice, and add to mold until three-fourths full; smooth and add of first ice, Lemon or Pineapple, till full to overflowing. Bind and pack as directed for three or four hours.
Source:
Kathi Long
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