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1. Cook the eggs and milk in a saucepan over medium heat for 8 minutes or until a thermometer reads 160 degrees and the mixture coats a metal spoon.
2. Add the sugar and stir until dissolved.
3. Cool.
4. Stir in the cream and pineapple.
5. Fill the cylinder of an ice cream freezer two-thirds full and freeze according to manufacturer's directions.
6. Refrigerate the remaining mixture until you are ready to freeze.
7. Allow the ice cream to ripen in refrigerator freezer for 2-4 hours before serving.
8. May be frozen for up to 2 months.
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