In a saucepan, add the cream, milk and 1/2 of sugar.
Scrape the seeds from the vanilla beans into the saucepan and drop in the vanilla bean pods.
Stir in the vanilla extract. Stirring often, scald the saucepan contents until small bubbles appear around the edge of the pan then remove from the heat.
In a small bowl, whip the egg yolks with the remaining sugar until smooth, like a ribbon.
Pour some of the scalded liquid into the egg mixture and mix well. Add that back to the scalded liquid in the saucepan and cook over low heat until it is thick enough to coat the back of a spoon.
Strain mixture into a bowl and stir in the pineapple. Place the mixture into the refrigerator and chill completely.
Place in an ice cream maker and freeze according to the manufacturer’s directions.
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