1 gallon vanilla ice cream
1 1/2 cups thick cream
8 oz. slivered pistachio nuts
1 can pineapple chunks, large

Fill 2 ice trays with 3/4 cup of cream each and freeze.
Let the ice cream soften just until you can mix things into it.  Add the pineapple chunks and pistachios and mix well.  Quickly break up the frozen cream into small pieces and add it to the ice cream.  Stir well and refreeze in loaf pans.
TO SERVE:  Lower the loaf pans into hot water and quickly remove.  Turn out onto a cutting board and slice the ice cream into 1 inch slabs.


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