3 eggs, beaten
2 cups milk
1 cup sugar
1 3/4 cups whipping cream
1 (8 ounce) can crushed pineapple, undrained
Directions
In a saucepan, cook the eggs and milk over medium heat for 8 minutes or until a thermometer reads 160 degrees and mixture coats a metal spoon. Stir in sugar until dissolved. Cool. Stir in the cream and pineapple.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow ice cream to ripen in refrigerator freezer for 2-4 hours before serving. May be frozen for up to 2 months
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