While the pineapple mixture is chilling, beat eggs with remaining 1/2 cup sugar until the mixture is pale yellow.
Heat milk over medium heat, just until bubbles start to form around the edges.
Pour the hot milk from the saucepan over the beaten eggs, then whisk lightly.
Pour this mixture back into the saucepan and continue to heat over medium heat. While stirring, continue to heat mixture until it thickens and starts to stick to the back of your spoon.
Chill completely – this will take at least 3 hours.
Add whipping cream to chilled milk mixture and combine well.
Stir in chilled pineapple mixture.
Pour into your ice cream machine.
Churn about 25-30 minutes or according to manufacturer’s instructions.