Fixings
2 glasses drain
1 glass sugar
3 eggs, softly beaten
1-3/4 glasses substantial whipping cream
1 can (8 ounces) squashed pineapple, undrained
Headings
In a vast pan, warm drain to 175°; mix in sugar until broke up. Whisk a little measure of the hot blend into the eggs. Restore all to the container, whisking always. Cook and blend over low warmth until the point when blend comes to no less than 160° and coats the back of a metal spoon.
Expel from the warmth. Cool rapidly by putting skillet in a bowl of ice water; blend for 2 minutes. Mix in whipping cream and pineapple. Press waxed paper onto surface of custard. Refrigerate for a few hours or overnight.
Fill chamber of dessert cooler 66% full; solidify as indicated by the producer's headings. Refrigerate remaining blend until prepared to solidify. At the point when dessert is solidified, exchange to a cooler holder; solidify for 2-4 hours before serving. Yield: 6 servings.
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