Set the cream in a bowl over an ice bath (put ice cubes in a bigger bowl)

Cover the cubes with water and place the bowl with the cream over it.

Place a strainer on top.

In a medium-sized saucepan heat milk, sugar, and vanilla extract until simmering.

Whisk together egg yolks and pour a little of the hot liquid into the yolks to warm them whisking constantly.

Pour the egg yolk mixture into the saucepan and heat, stirring until it thickens, reaching custard consistency. The back of the spoon should be coated.

Pour the hot mixture into the cream through the strainer.

Add the pineapple and mix thoroughly over the ice bath.

Cover with plastic wrap making sure the plastic touches the surface of the mixture.

Refrigerate for several hours or overnight.

Pour into an ice cream maker and follow the ice cream maker manufacturer's directions.