NOTE: Pineapples stop ripening once picked. So, choose one whose rind is golden and sweet to the smell. Makes about 1 quart.

1 ripe med. pineapple, or 1 can (16 oz.) unsweetened pineapple chunks; drained, with 1/2 syrup reserved
1/4 c. sugar
3 egg yolks
3/4 c. skim milk
1 c. heavy cream

Cut rind from pineapple, quarter and core. Cut quarters into 1 inch chunks. In medium bowl stir fresh or canned pineapple with sugar, let stand 1 hour, stir occasionally. Drain, reserve the juice. Cover pineapple, refrigerate. Pour the juice in non-metal sauce, adding the canned juice (if using canned). Boil over moderately high heat until syrupy (2 to 4 minutes).

Meanwhile in medium bowl, beat the egg yolks at high speed until light in color, about 2 minutes. Beat in the pineapple syrup at medium speed until combined.

In non-metal saucepan boil milk over moderate-high heat. Reduce heat to moderate-low and whisk egg mixture. Cook stirring constantly, avoiding scorching, until custard is smooth and thick about 8 minutes. Do not boil. Remove from heat and stet it in a bowl of ice and water to cool stirring occasionally, until chilled (or let cool at room temperature). Cover and refrigerate overnight. Stir in heavy cream.

Transfer the custard into an ice cream maker and freeze according to the manufacturers instruction. When the ice cream is firm, continue churning for 10 minutes. Add the reserved pineapple chunks and churn until evenly blended. If the pineapple softens the ice cream, continue freezing until firm.