Pineapple Ice Cream

1. 1

   In a large saucepan, heat milk to 175u00b0; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160u00b0 and coats the back of a metal spoon.

2. 2

   Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and pineapple. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

3. 3

   Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

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