Chop pineapple roughly to 1/2 cubes. In saute pan with butter saute pineapple until it starts to carmelize. Add brown sugar and any reserved juice. Cook till a thick syrup. Put in a bowl in an ice-bath to chill.

Put the pineapple mixture along with the liquid into a blender and purée. After puréeing, my 2 cups became 1 1/2 cups. Pineapple fruit tends to get stringy in the ice cream maker so process until it is very smooth. (Do as I say, not as I do.) The cooked mixture should taste very sweet as it will taste less sweet to the tongue once it is frozen and diluted with the other ingredients. Chill the purée. The pineapple can be prepared a day ahead of time, or longer if frozen.

Using any excess pineapple for ice cream topping is tricky. I have roughly chopped (in the blender) some of the cooked pineapple for topping and El Jefe likes it, but it is too sweet for my taste. What Im going to try the next time I have extra pineapple (but not enough for two batches) is to reduce the amount of extra sugar, spoon out some of the chunks after about 15 minutes of cooking, and drain them thoroughly. I think that may lock in the flavor without sweetening the pineapple too much. Alternately, you could just reserve a few cooked and sweetened chunks for garnish.

Using fresh pineapple chunks for topping doesnt work very well as the fresh pineapple tastes very acidic and flavorless compared to the ice cream.

Now that the pineapple is ready and chilled ....

4. Beat the eggs for 2 minutes with a wire whisk. Whisk in the cream and 1 to 1 1/2 cups of the sweeten pineapple purée. Add 1 to 1 1/2 cups milk, or enough to make no more than 5 cups of ice cream mix. Of course, alternatively you could make a cooked custard base with the milk and eggs.

5. Chill the mix thoroughly (1 to 2 hours) in the freezer, stirring occasionally. When the ice cream begins to freeze around the edges of the container, stir in the frozen bits for a few seconds, turn on machine, and pour mix into your machine. Follow your machines instructions for freezing.

If you can stand waiting, let the finished ice cream firm up in the freezer for an hour or two. Serve topped with excess sweetened fruit or purée, if desired.