Set the freezer to its coldest point.
Mix cornflour in a little milk and keep aside.
Boil the rest of the milk with sugar.
After the first boil, keep on medium fire for 25 minutes in a heavy bottomed pan.
Add cornflour paste, stirring continuously.
Keep boiling for 4-5 minutes till it becomes a thin custard and coats the spoon.
Remove from fire.
Soak gelatine in 2 tbsp water.
Heat on slow fire stirring continuously to dissolve it.
Add the gelatine solution, stirring continuously to the lukewarm custard.
Freeze custard for 3-4 hours till set.
If fresh pineapple is used, clean 3-4 slices of pineapples by removing the black 'eyes'.
Put the pineapple slices with 1/4 cup sugar and 1/2 cup water in a pressure cooker.
Add 1 tsp lemon juice.
Pressure cook to give one whistle.
After the first whistle, keep on low flame for 10-15 minutes.
Drain pineapple pieces & keep aside.
Tinned pineapple may be used as it is.
Check if the custard is frozen partially after 3-4 hours.
If it gets frozen partially, proceed further.
Hang curd in a thin muslin cloth for 1/2 hour to drain out all the liquid.
Beat curd with powdered sugar and essence till smooth.
Keep in the fridge.
Cut the frozen custard into small cubes.
Beat till fluffy and smooth.
Beat in a cool place to avoid melting.
Mix the beaten curd, beaten custard & colour.
Beat well.
Freeze till partially set.
Squeeze the pineapple pieces a little.
Beat the partially set ice cream.
Mix the pineapple pieces with the ice cream.
Freeze till set Note : If fresh pineapple is used, it turns the ice cream bitter.
It should always be stewed.