1 quart of cream.
1 large ripe pine-apple.
1 lb. powdered sugar.
Slice the pine-apple thin, and scatter the sugar between the slices.
Cover it, and let the fruit steep three hours. Then cut, or chop it
up in the syrup, and strain it through a hair sieve or bag of double
coarse lace. Beat gradually into the cream, and freeze as rapidly as
possible.
You may, if you like, reserve a few pieces of pine-apple, unsugared,
cut into square bits, and stir them through the cream when half frozen.