Pineapple Ice. 1 cup granulated sugar 4 cups water 1 cup crushed pineapple canned 3 egg yolks well beaten 3 tablespoons kirsch liqueur Combine sugar, water and pineapple in saucepan then boil 10 minutes and remove from heat. Place eggs in a small bowl then add one cup hot mixture to eggs very slowly. Strain and cool then pour into freezing container. Cover and chill in refrigerator two hours then freeze. Add kirsch near the end of freezing process.
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