Pineapple Curd:  
1.    Blend the pineapple, cornstarch, lemon juice, and salt to the blender and blend until fully combined and no lumps remain.
2.    Pour the mixture into a small saucepan and cook over medium heat, whisking
constantly until it starts to thicken, about 3 minutes. 
3.    Remove from heat, stir in lemon zest and salt and let cool completely.
4.    Once cool, transfer to a piping bag with round tip, or to a resealable plastic bag and set aside.

DOLE® Whip:
1.    Add all ingredients to a blender and blend until smooth. 
2.    Make sure pint base is closed. Pour mixture into an empty Swirl Pint. Place storage lid on pint and freeze for 24 hours. 
3.    Remove pint from freezer and remove lid from pint. Place Swirl Pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Slide bowl assembly onto motor base and twist the handle right to raise the platform and lock in place.  
4.    Select SOFT SERVE, then select FRUITWHIP. 
5.    When processing is complete, hold the release button to the left of the outer bowl, twist bowl handle, then pull away from unit to remove the pint from outer bowl. Install dispense lid and install pint to unit aligning the blue tabs. Twist white pint base to the OPEN position. 
6.    Pull handle to dispense into a bowl or cone. Insert the rounded end of a wooden spoon or spatula 2-3 inches into the ice cream, making a ¼-inch hole, and fill with pineapple curd. Serve immediately.   

NOTE: If your freezer is set to a very cold temperature, the ice cream may look crumbly. If this occurs select RE-SPIN to process the mixture a little more until smooth prior to dispensing.