2 eggs
2c milk
3/4c vanilla sugar
1pt cream
Tish salt
8oz crushed pineapple, drained
Heat milk to 170*F. Whisk together eggs and sugar. Pour cream into a bowl in an icebath. Temper egg mixture and combine with milk. Heat to 180*F-185*F. Strain into chilled cream. Add salt. Stir, cool to room temp and refrigerate to 40*F (at least 2 hours). Stir in pineapple and freeze.
Yielded 3 pints. It's easier/less messy to dump pineapple in after the base, rather than stirring it in.
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