It would be great to serve as an Easter dessert, or anytime you want a reminder of Springtime. Simple as can be to make, you may find you never want store bought ice cream again. Enjoy!
3 eggs, beaten
2 cups milk
1 cup sugar
1 3/4 cups heavy whipping cream
1 (8 ounce) can crushed pineapple, undrained
In a saucepan, cook the eggs and milk over medium heat for 8 minutes or until a thermometer reads 160 degrees F and mixture coats a metal spoon. Stir in sugar until dissolved. Cool. Stir in the cream and pineapple.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow ice cream to ripen in refrigerator freezer for 2-4 hours before serving.
