Pineapple Ice Cream (Glace a V Ananas)

Ingredients

• One ripe pineapple
• two and a half cups milk
• one cup sugar
• two tablespoons brandy
• two eggs
• one and a half pints rich cream

Method

1. 1

   Select a nice pineapple with a green top, wash and wipe well, cut a cover off from the top about five inches in length and four inches wide; scoop out.

2. 2

   Shred the best part of the pineapple in small pieces and sweeten with half cup sugar; grate the rest and press it through a strainer.

3. 3

   Put the milk on stove, add the yolks; stir to a souffle with one tablespoon cornstarch and half cup sugar; add the grated pineapple.

4. 4

   Let stand until cold.

5. 5

   When cold, add the brandy and the whites of the eggs — unbeaten; last add the cream.

6. 6

   Pack in a freezer in ice and salt, freeze until hard, mix the shredded pineapple in with the ice cream.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 474. The excerpt below is the record exactly as published.

Pineapple Ice Cream ( Glace a V Ananas,) a la Anna Maria One ripe pineapple, two and a half cups milk, one cup sugar, two tablespoons brandy, two eggs, one and a half pints rich cream

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