Over low heat, combine heavy whipping cream, half-and-half, salt, and sugar; allow to simmer, stirring, until sugar is dissolved. This will take roughly 3-5 minutes.
Remove cream from heat, cover the pan, and steep for 5 minutes.
Put the cream back on the heat, allowing it to simmer.
Place egg yolks in a bowl & beat until smooth. Gradually add a little of the warm cream mixture to the eggs (up to roughly 1/2 c., a couple of tablespoons at a time). This brings the egg yolks up to appropriate temperature without cooking them. Don't skip this step!
Combine the warm egg mixture with the large pot of cream.
Add the pineapple juice and vanilla extract; cook/stir until the mixture coats the back of your spoon. This will take 3-5 minutes.
Transfer to a freezer-safe dish and freeze overnight.
The next day, add the pineapple ice cream to a mason jar. I like to layer it in four layers: ice cream, pineapple chunks, ice cream, pineapple chunks. Slowly pour Ale-8-One over the ice cream, making a float. If needed, add more as you eat. Top with whipped cream + pineapple chunks.