Peel and chop the fresh pineapple into 1-inch chunks, discarding the outer skin and hard core.

Blend the pineapple chunks in a blender until smooth, about 30 seconds.

In a mixing bowl, combine the pineapple puree with heavy cream, sweetened condensed milk, lemon juice, vanilla extract, and a pinch of salt. Mix until creamy.

Taste and adjust the sweetness, adding more lemon juice or condensed milk as desired.

Transfer the mixture to an airtight container, pressing parchment paper against the surface to prevent ice crystals.

Freeze for at least 4-6 hours or overnight.

When ready to serve, let the ice cream sit at room temperature for a few minutes to soften before scooping.