Set a strainer and a clean bowl close at hand.

1. Mix the half-and-half and sugar together in a heavy saucepan.
2. Place the saucepan over medium heat and stir until the sugar dissolves.
3. Whisk the eggs yolks in a spacious, heat-tolerant bowl. Temper the yolks by slowly adding one cup of the hot half-and-half mixture while whisking vigorously.
4. Reduce the heat to medium-low and whisk the tempered yolks into the saucepan, creating custard. Stir constantly until the custard thickens slightly and coats the back of a wooden spoon. Immediately strain it into the clean bowl.
5. Allow the custard to cool to room temperature (approximately one hour).
6. Place the pineapple and its juice in the blender and puree until smooth.
7. Add the pureed pineapple and vanilla to the custard and mix well. Strain once again into a clean bowl.
8. Cover with plastic wrap and refrigerate for 4–6 hours, or overnight.
9. Place the cold custard in the canister of your ice cream maker and process according to the manufacturer’s instructions.
10. Transfer the ice cream to a container, cover, and freeze for at least 4 hours to firm up.