Heat milk in a pan and measure the temperature with a thermometer. It should not exceed beyond 175°. Add sugar and stir till it melts.
Light beat the eggs and add in small amount of milk in the eggs. whisk properly and return all to the pan.
Stir continuously on low heat and Let the temperature come down to 160° and mixture coats back of the spoon
Remove from heat and cool immediately transferring the pan in ice water.
Add whipped cream and undrained pineapples into the mixture and mix .
Press a wax paper and refrigerate .
When it is frozen again blend in blender . Repeat the process twice.
Finally set in desired cups and serve with fresh pineapple chunks
