3 cups finely chopped pineapple
12 cup sugar
12 cup blue curacao, to taste
2 quarts good quality vanilla ice cream
In a large saucepan, combine fruit, sugar and curacao. Bring to a boil over moderate heat, stirring until sugar dissolves. Simmer for approximately five minutes. Strain into a bowl, reserving pineapple solids. Temper ice cream in the refrigerator until slightly softened. Add pineapple and stir to combine completely. Return to freezer for two hours; stir again. Freeze until completely firm. Ice cream will keep approximately one week.