Custard Base
6 Nellie's Nest Cage Free Eggs
1-1/3 cup sugar
2 cups milk

Ice Cream
3 cups freash pineapple puree**
2 cups whipping cream
1/4 cup frozen orange juice concentrate, defrosted
2 tsp. freshly grated orange peel
1 tsp. vanilla
Crushed Ice
Rock salt

Directions:

1. Custard base: Beat eggs and sugar in medium heavy saucepan until blended; stir in milk. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. Remove from heat immediately.
2. Cool quickly: Set pan in larger pan of ice water; stir occasionally and gently for a few minutes to hasten cooling. Press piece of plastic wrap onto surface of custard. Refrigerate until thoroughly chilled, at least 1 hour.
3. Ice cream: Pour chilled custard, pineapple puree, whipping cream, juice concentrate, orange peel and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer's directions, using 6 parts crushed ice to 1 part rock salt. Transfer to freezer containers, allowing head space for expansion; freeze until firm.

**Pineapple puree: Peel and core a 1-1/2 pound pineapple; cut into chunks. Process in blender or food processor on medium speed until smooth.

Serve with your favorite ice cream topping. Use as a filling for Cream Puffs.

Nurtrition Information
per serving

calories: 242
total fat: 14g
saturated fat: 8g
polyunsaturated fat: 1g
monounsaturated fat: 4g
cholesterol: 113mg
sodium: 54mg
carbohydrates: 26g
dietary fiber: 2g
protein: 5g
vitamin A: 618.1IU
vitamin D: 38.4IU
folate: 35.8mcg
calcium: 76.4mg
iron: .4mg
choline: 58.0mg