• 3 eggs
• 1 cup milk
• 2/3 cup sugar
• 1 cup whipping cream
• 3 cups fresh pineapple chunks (2 cups pureed pineapple)
• 3 T. frozen orange juice concentrate - partially thawed
• 1 tsp. vanilla

Preparation -
In a medium saucepan, whisk the eggs, milk and sugar together. Cook over low heat, stirring constantly, until the mixture lightly coats the back of a metal spoon. (or reaches a temperature of 160º. Pour the mixture into a bowl and let cool at room temperature for about 20 minutes, then refrigerate until chilled. Cover the bowl and refrigerate for about 2 hours or until completely chilled.

Puree the pineapple... Place the pineapple chunks in a food processor or blender and process until smooth. When ready to freeze, in a bowl, combine the chilled mixture, whipping cream, pineapple puree, orange juice concentrate, and vanilla, and mix well. Pour the mixture into the ice cream maker and freeze according to manufacturer's directions.