6 large eggs
2 cups milk
1 1/3 cups granulated sugar
3 cups fresh pineapple puree* (about 1.5 pounds)
2 cups whipping cream
1/4 cup frozen orange juice concentrate (about 1.5 ounces)
2 teaspoons grated orange peel
1 teaspoon vanilla extract
Crushed ice
Rock salt

1. 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.
2. 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 using 6 parts ice to 1 part rock salt. Transfer to freezer containers and freeze until firm.

Makes about 2 quarts.

*To puree, peel and core pineapple. Cut into chunks and place in 5 cup blender container. Cover. Blend at medium speed until smooth.

1 cup cooked rice
3/4 cup granulated sugar
1/8 teaspoon salt
3 cups milk
2 large eggs, beaten
2 cups heavy cream
1 tablespoon vanilla extract

1. Combine rice, sugar, salt, milk and eggs in large saucepan. Cook over low heat until mixture just begins to bubble, stirring constantly; cool.
2. Add cream and vanilla.
3. Prepare ice cream freezer according to manufacturer's directions. Pour mixture into freezer can; freeze as directed.

Makes 8 servings.

Vanilla Custard

8 cups milk, divided

6 eggs, separated

3 sugar, divided

3 tablespoons cornstarch

1/4 teaspoon salt

2 teaspoons vanilla extract

2 cups whipping cream

Maraschino cherries, optional

In a large saucepan, bring 6 cups milk to a boil over medium heat and set aside.

In a mixing bowl, beat egg yolks; add remaining milk and mix well.

Combine 2 cups sugar, cornstarch and salt; gradually add to egg mixture. Add to hot milk and bring to a boil. Cook and stir for 2 minutes or until slightly thickened. Pour into a clean bowl and set aside.

Beat egg whites until soft peaks form; gradually add remaining sugar, beating well after each addition. Beat until stiff peaks form.

Fold into warm milk mixture.

Beat in vanilla and cream until well mixed.

Refrigerate at least 5 hours or overnight.

Freeze in an ice cream freezer according to manufacturer's directions.

Garnish with cherries if desired.

Yield: 3-1/2 quarts