Instructions

1. For the Pineapple Curd:
2. In a medium saucepan, mix together the egg yolks and corn starch until completely smooth. 
3. Add the sugar and juice until everything is well blended. 
4. Turn the stove on medium-high heat. 
5. Constantly stir until the mixer simmers (about 7-10 minutes). 
6. Let it keep simmering for about 45 seconds. Remove the saucepan from the heat and add in the butter one cube at a time. 
7. Whisk until smooth. 
8. Chill the curd in the refrigerator until cool, about 2 hours, until ready to use.
9. For the Pineapple Caramel Sauce:
10. Place the pineapple juice and sugar to a medium saucepan.
11. Heat over medium-high heat until it begins to boil, stirring constantly to dissolve the sugar.
12. Turn the heat down to medium and insert a candy thermometer.
13. Do not stir the sugar as it boils.
14. As soon as the mixture reaches 310-15 degrees F immediately remove it from the heat.
15. If you want a darker caramel you can go to 330F.
16. Just be careful not to let it go too far because it will burn.
17. Carefully and slowly pour the cream into the caramelized sugar while whisking.
18. The caramel will bubble up and is extremely hot.
19. Continue to whisk until all the cream has been added and is mixed in thoroughly.
20. Whisk in the butter and vanilla.
21. Set the pot on a wire rack to cool completely before transferring to a glass container for storage.
22. If you want to you can add a little apple pie spice to the caramel as well.
23. For the Ice Cream Base:
24. Whisk together the buttermilk and yogurt. Set aside.
25. In a small bowl, mix 2 Tablespoons of milk with the cornstarch to make a slurry. Set this aside.
26. In a large bowl, break apart the cream cheese and mix it until it is smooth. Set a fine mesh sieve above it and set aside.
27. In a medium sized saucepan, heat the cream, remaining milk, sugar, and corn syrup on medium to medium-high heat until boiling. Allow the mixture to boil for 4 minutes.
28. Take the saucepan off the stove and very carefully add the cornstarch/milk slurry. Mix until everything is well incorporated and put the pan back on the stove. Allow the mixture to come back to a boil and until the liquid becomes slightly thicker, about 1 minute.
29. Turn off the stove and pour the liquid through the sieve into the large bowl with the cream cheese.
30. Add the buttermilk mixture and pineapple curd and mix well until everything is fully incorporated.
31. At this point, you have two options. You can either set the base over an ice bath (pour the contents into a large zip-top bag, seal it shut and place it over a large bowl with ice cubes), or put it in the refrigerator for several hours or overnight.
32. Once the mixture is completely cool, add in the 1 cup crushed canned pineapple and mix until fully combined.
33. Pour into the ice cream machine and churn it according to the manufacturer's directions.
34. Once ready, spread half of the ice cream on to the bottom of a freezer safe container. Longer containers work best for layering.
35. Scatter half of the pound cake and cherries over the ice cream.
36. Then drizzle about 1/3 cup pineapple caramel sauce over the cherries and pound cake pieces.
37. Spread the remaining ice cream over that.
38. Sprinkle the remaining cherries and pound cake over the ice cream layer.
39. Drizzle another 1/3 cup pineapple caramel sauce.
40. Sprinkle 2 TBSP brown sugar over the top.
41. Cover and place in freezer for at least 4 hours.