1-First, blend the fresh pineapple, granulated sugar, egg yolks, and salt until smooth this step captures the essence of the fruit’s tropical vibe.

2-In a separate bowl, mix the heavy whipping cream and whole milk to keep things creamy without curdling later.

3-Heat the pineapple mixture in a saucepan over medium-high heat, stirring constantly until it reaches a low boil and the foam subsides, which takes about 10 minutes of cook time.

4-Lower the heat to medium-low, then gradually whisk in the cream and milk mixture to blend it all together smoothly.

5-Strain the custard through a fine mesh strainer into a bowl to remove any fibers or bits, ensuring a silky texture.

6-Add the lemon juice and taste as you go; this brightens the flavors wonderfully.

7-Cover and chill the mixture in the fridge overnight or until it hits about 40 degrees Fahrenheit, which is around 1 day of refrigeration.

8-Once chilled and thickened, pour the mixture into your ice cream maker and churn according to the instructions, typically for 20-25 minutes until it reaches a soft serve consistency this is where the magic happens! Transfer it to freezer-safe containers and freeze for at least 4 hours to firm up and let the flavors meld, aligning with the prep time of about 5 minutes plus chilling.

9-For those without an ice cream maker, you can adapt by using a freeze-and-stir method, stirring every 30 minutes. This recipe’s total time, including prep, cooking, chilling, and freezing, makes it ideal for meal prepping ahead.