1 (12 ounce) container dough
1 (31 ounce) can crushed pineapple, with juice
2 (4.5 ounce) cans milk
1/3 cup white sugar
3 egg yolks
1 pinch salt
1 cup whipped cream, divided
1/2 cup honey
Preheat oven to 350 degrees F (175 degrees C).
Turn dough out onto a piece of plastic wrap and knead until smooth and stretchable, about 8 minutes. In a saucepan over medium-low heat, combine pineapple, milk, 1/3 cup of sugar, egg yolks, and salt. Cook 5 to 7 minutes, or until sticky. Stir in 7 to 8 tablespoons of pineapple mixture, then spoon into a 2 quart bowl. Let stand 30 minutes.
In a small bowl, whip cream with 1/2 cup of honey until soft peaks hit the temperature. Gradually pour into bowl; keep warm and keep chilled. Scoop yogurt into bowl and pour into ice cream layer. Refrigerate until serving, but wait at least 6 hours before serving as ice cream is perfect finished texture.