Pineapple-Orange Ice Cream 

6 eggs 
2 cups milk 
1 1/3 cups sugar 
3 cups fresh pineapple puree* (about 1.5 lb.) 
2 cups whipping cream 
1/4 cup frozen orange juice concentrate (about 1.5 oz.) 
2 teaspoons grated orange peel 
1 teaspoon vanilla 

In medium saucepan beat together eggs, milk and sugar. Cook over low heat, stirring constantly, until mixture reaches 160 F and coats a metal spoon with a thin film. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour. 

When ready to freeze, pour chilled custard, puree, whipping cream, juice 
concentrate, peel and vanilla into 1-gallon ice cream freezer container. 
Freeze according to manufacturer's directions. Transfer to freezer and 
freeze until firm. *To puree, peel and core pineapple. Cut into chunks and place in 5-cup blender or food processor container 
Cover. Blend at medium speed until smooth.