Mix the egg yolks, sugar, corn starch, salt, chestnut puree in an electric blender or mixer. Pour into a 3 quart container and stir in the pineapple, cream and rum extract.

Spoon into a bowl and beat with an electric mixer just until smooth. Fold in the raisins and candied fruit.

Either spoon the ice cream into a large single container or individual serving dishes and freeze. Makes 2 quarts.

Tags: Nesselrode, Ice, Cream, Recipe

Combine the marshmallows and water in the top of a double boiler and heat, stirring constantly, until marshmallows have melted. Let cool. Meanwhile, put the whipping cream into a chilled bowl and beat until stiff.

Fold melted marshmallows gently but thoroughly into the whipped cream. Add salt and pure vanilla extract to the pineapple juice; stir. Stir in crushed pineapple.

Stir pineapple mixture into the whipped cream. Freeze until firm — about 3 hours. Recipe makes 1 quart of Pineapple Mousse.

Cook sugar, eggs and butter into a double boiler over boiling water for 1 1/2 hours. Mix nuts and vanilla wafer crumbs. Cover bottom of a large pan with crumb mixture and pour syrup (sugar, egg, and butter mixture) over the crumbs. Cover with a layer of whipped cream

Add strawberries, a layer of whipped cream, raspberries, layer of whipped cream and top with a few breadcrumbs. Freeze before serving. Makes 16 to 20 servings of Frozen French Pastry.

Beat egg yolks light. Add sugar and mix with 3/4 cups pineapple juice. Stir over heat until thick as cream. Remove from heat and add gelatin which has been soaked for five minutes and cold water. Add pineapple and cool. Fold into cream and freeze.

Tags: Pineapple, Parfait, Recipe

Heat the pineapple juice and water; remove from heat; add lime Jell-O. Stir until gelatin is dissolved. Cut ice cream into pieces and turn into hot mixture. Blend with fork until all ice cream is softened and smoothly mixed. Place mixture in refrigerator until chilled. When partially congealed fold 1 cup crushed pineapple into the mixture. While the parfait is chilling, peel three cantaloupes, cut off the top and remove the seeds.

Spoon the parfait into the hollow of each cantaloupe and replace the top. Return to the refrigerator for complete congealing, allowing three hours. The cantaloupes may be frosted with softened cream cheese if desired. When ready to serve, cut into 1 inch slices with a sharp knife. This is very attractive when served with a large ivy leaf. Recipe makes 10 to 12 servings.

Tags: Cantaloupe, A\\\', Parfait, Jello, Recipe, Frozen, Ice, Cream

Add pineapple and 1/2 cup sugar to cream. Let sit for an hour or so. Crush bananas, peeled and scraped and combine with 1 cup sugar, vanilla extract, lime (or lemon) juice and salt. Combine pineapple and banana mixtures and freeze the mixture as for vanilla ice cream.

Tags: Pineapple, Banana, Ice, Cream, Recipe

Combine crushed pineapple with vanilla pudding and cook over medium heat until pudding comes to a boil. Remove from heat and cool. Whip cream until stiff; fold into pudding mixture and add nuts and cherries. Serve on wedges and chiffon cake. Can be made in advance and kept under refrigeration. Recipe makes 10 to 12 servings.

Tags: Pineapple, Cake, Topping, Recipe

Cream shortening and butter. Add sugar and pineapple alternately, stirring well. Beat until creamy. Makes enough to cover tops and sides of two 9 inch layers.

Tags: Royal, Hawaiian, Icing, Recipe, Pineapple

Blend first 4 ingredients. Beat in 1/2 cup sugar. Add cream alternately with remaining sugar, beating after each addition. Add only enough cream to make nice spreading consistency. Recipe makes enough frosting for tops in sides of two 8 inch round layers, or a 9 inch tube cake or 2 1/2 dozen cupcakes.

Tags: Pineapple, Sherbert, Frosting, Recipe

Combine all ingredients except pineapple. Beat until fluffy with portable beater. Fold in pineapple and spread on cake.

Tags: Pineapple, Cream, Frosting, Recipe