13 1/4 ounces pineapple chunks
1 cup port wine
1/2 pint vanilla ice cream
1 1/2 tsp grated lemon peel
dash of salt
ground nutmeg

Combine pineapple chunks, wine, ice cream, lemon peel and salt in blender container. Whirl at high speed until mixture is smooth. Pour into pitcher. Chill. Sprinkle with nutmeg before serving or sprinkle each serving with nutmeg. Makes about 1 quart of Pineapple Frost.