Pineapple Ice Cream - cooking recipe

Ingredients

1 (16 ounce) can unsweetened pineapple chunks, drained
1/2 teaspoon salt
1 cup sugar
1 cup milk
3 large egg yolks
1 cup heavy cream
1/2 teaspoon vanilla extract

Preparation

Add the pineapple chunks and salt into a food processor; process until smooth, about 1 minute; set aside.
In a medium saucepan, mix the sugar and milk together.
Place pan over low heat and stir until the sugar is dissolved and the milk comes to a boil.
Beat the hot milk into the egg yolks in a bowl.
Pour the entire mixture back into the saucepan and place over low heat.
Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the eggs will scramble).
Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
Allow the custard to cool slightly, then stir in the pineapple puree, cream, and vanilla.
Cover and refrigerate until cold or overnight.
Stir the chilled custard; then freeze in 1-2 batches in an ice cream maker according to the manufacturer's directions.
When finished, the ice cream will be soft but ready to eat.
For firmer ice cream, transfer to a freezer-safe container and freeze several hours.