For preparing pineapple ice cream, blend together eggs & sugar till creamy.

Bring the milk to a boil in a heavy bottomed pan, add sugar & egg mixture & cook till thick on a low flame.

Remove from flame & cool.

Heat the jelly crystals with the pineapple syrup till the crystals are completely dissolved.

Keep aside to cool.

Stir in the cream & milk custard. Mix thoroughly.

Freeze till partially set, beat thoroughly & refreeze till firmly set.

Serve garnished with pineapple pieces.