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Special equipment: an ice cream maker and candy- or instant-read thermometer
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For the ice cream: Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat.
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Beat the egg yolks in a medium bowl.
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4
Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan,whisking, and return to medium heat.
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Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes.
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Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids.
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Stir often until the mixture cools to room temperature.
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Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming.
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Chill until cold, about 3 hours.
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(For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
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For the pineapple swirl: Combine the cream, butter and 1/4 teaspoon salt in a measuring cup and set aside.
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Cook the sugar, corn syrup and 1 tablespoon water in a saucepan over medium heat until the sugar is dissolved.
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Increase the heat to medium-high and bring the mixture to a boil.
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Cook without stirring until it reaches a medium amber color, about 3 minutes.
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Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture.
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Whisk until smooth.
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Stir in the crushed pineapple and any juices and return to medium heat.
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Cook for 10 minutes until reduced and thickened.
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Remove from the heat and let cool 10 minutes.
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Process in a food processor until pureed, then chill until ready to use.
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21
Freeze the cold custard in an ice cream maker according to the manufacturer's directions.
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22
Transfer half of the ice cream to an 8-inch square metal pan and swirl in 1/2 cup of the pineapple with a butter knife, using circular motions to distribute pineapple throughout the cream.
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Add the remaining ice cream and repeat with the remaining pineapple.
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Cover with plastic wrap and freeze until firm, 2 to 3 hours.
