Procure a rather small pineapple, take off the rind which reserve, and
cut the apple into pieces an inch in length and about the thickness of a
quill, place them in a sugar-pan, with half a pound of sugar and half a
pint of water, set it upon the fire and reduce to a rather thickish
syrup, have ready a pint and a half of milk upon the fire, into which
when boiling throw the rind of the pineapple, cover it over and let
infuse ten minutes, in another stewpan have the yolks of twelve eggs, to
which add the milk by degrees, (previously straining it,) place over the
fire, keeping it stirred until adhering to the back of the spoon, when
pass it through a tammie into a basin, add the syrup and pineapple, and
freeze it as in the last, adding a pint and a half of whipped cream;
when half frozen use where directed.