In medium sauce bowl cook pineapple with 1/4 cup sugar in a medium flame for 30 minutes.

Once it is cool enough to touch grind them into fine puree.

In a bowl add heavy cream, half and half and milk and rest of sugar and mix well. Make sure to dissolve the sugar completely.

To this cream- half and half- milk mixture add pineapple puree and chill it overnight in refrigerator or at least 2 hours. I have given overnight.

First, freeze a baking dish while you are preparing the ice cream mixture. Pour mixture into frozen baking dish, freeze for 45 minutes. Take it out, break up frozen bits with whisk or spatula. Repeat this process at 30-minutes intervals until it’s nearly impossible to break apart anymore. Scoop into Tupperware containers and place in freezer until ready to serve.