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1
Preheat oven to 200 degrees.
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2
Peel and core the pineapple. Dice into half-inch cubes.
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3
Spread the pineapple on a lined cookie sheet (you can use parchment paper or a silicone baking mat). Sprinkle with 1/4 cup of sugar.
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4
Roast the pineapple for 1.5 - 2 hours, checking and stirring every 30 minutes. When the fruit is very tender and has reduced in size, remove from the oven and let cool.
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5
Once cool, puree the pineapple in a blender or food processor and set aside.
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6
Place a fine mesh strainer over a large bowl (I use a 2.5 quart pyrex bowl that has a lid, which makes it convenient for the cooling process).
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7
Combine the milk, cream, and 1/2 cup of the sugar in a medium sauce pan.
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8
Slice the vanilla bean lengthwise and scrape as much of the seeds as possible into the milk and cream mixture. Add the remaining bean to the mixture as well.
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9
Heat the milk and cream mixture over low heat until it reaches 175 - 180 degrees, or begins to steam. DO NOT let it get to a simmer.
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10
Meanwhile, whisk the egg yolks with the remaining 1/4 cup of sugar until they are light and fluffy.
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11
Once the cream mixture is warm, slowly ladle small amounts into the egg mixture, stirring as you do this. You want to make sure the eggs do not get too hot too quickly and turn into scrambled eggs.
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12
After the eggs are combined with the cream, return the mixture to the saucepan and heat until it reaches 180-185 degrees. The custard should thicken enough to coat the back of a spoon.
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13
Remove the custard from the stove and pour through the strainer into your large bowl.
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14
Remove the strainer and stir in the pineapple puree. Stir until it reaches room temperature. Cover and chill in the refrigerator overnight.
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15
After the custard is thoroughly chilled, prepare in your ice cream maker according to the manufacturer's instructions.
