Pineapple Rosemary Ice Cream

This recipe makes me crave a buttery cookie crunch of some kind to compliment the ice cream...

Ingredients: 

1 C milk
2 C heavy cream 

¾ C sugar
3 egg yolks
1 - 1½ Tbls fresh rosemary, roughly chopped (adjust to taste, if desired)
1  15.5-ounce can crushed pineapple with juice, puréed 

½ C dried pineapple, chopped (optional)

Directions: Put 1 C heavy cream in large bowl with fine mesh sieve over top; set aside. In saucepan over medium high heat, warm milk, 1 C cream, and sugar. Stir frequently until the sugar dissolves; bring mixture almost to boiling point.

In medium bowl, whisk egg yolks. Temper eggs by slowly whisking part of hot cream mixture with yolks, then pouring yolk mixture back into saucepan, again whisking constantly. Add chopped rosemary. Over medium high heat, bring mixture to a simmer; cook until thickened enough to coat spatula. Pour the egg mixture through sieve into remaining cream. (It's okay if small pieces of the chopped rosemary passes through.) Stir in pineapple purée. Cool to room temperature; cover and chill for 2-3 hours (or overnight).

Pour chilled mixture into ice cream maker; process according to manufacturer's instructions. Optional: Stir in the dried pineapple during final minutes in ice cream maker; this distributes it evenly by preventing the chopped pineapple from sinking to the bottom.