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1 cup heavy whipping cream
6 fluid ounces pineapple juice (such as Dole®)
1/3 cup white sugar
1 teaspoon fresh lemon juice
Whisk cream, pineapple juice, and sugar in a bowl until sugar is dissolved; stir in lemon juice. Refrigerate until well chilled, at least 6 hours.
Transfer pineapple mixture to an ice cream maker and process according to manufacturer's instructions.
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