This frozen citrus custard is a refreshing summer treat!

• 6 eggs, lightly beaten
• 2 cups milk
• 1-1/3 cups sugar
• 1 large fresh pineapple - enough to make 3 cups fresh pineapple puree*
• 1/4 cup frozen orange juice concentrate
• 2 tsp. grated orange peel
• 2 cups whipping cream
• 1 tsp. vanilla
• Depending on the ice cream maker being used....crushed ice & rock salt

Preparation -
Mix the eggs, milk and sugar together in a large saucepan. Cook over low heat, stirring constantly, until the mixture reaches 160°or until it coats a metal spoon with a thin film. Cool quickly to about room temperature - Set the pan in ice or in icy cold water and stir the mixture every few minutes until cooled. When cool, transfer the mixture to a bowl. Cover and refrigerate for about 1 hour or until thoroughly chilled.

To freeze, pour the chilled custard mixture, pineapple puree, orange juice concentrate, grated orange peel, whipping cream, and vanilla into any type ice cream maker's freezing canister. Freeze until firm, following directions in the ice cream maker user's manual. For ice cream makers that require ice and rock salt, use 6 parts ice to 1 part rock salt.

* To puree a fresh pineapple that has been peel and cored, cut the fruit of the pineapple into chunks. Place the pineapple chunks in a blender or food processor. Cover and process until smooth.