Add pineapple chunks to a blender. Blend until completely smooth. Scrape down the sides to remove any remaining pieces and blend again if needed.

In a mixing bowl, combine milk, heavy cream, and sugar. Stir slowly until the sugar starts to dissolve. Continue mixing until the texture feels smooth and no large sugar grains remain.

Add vanilla extract and lemon juice to the mixture. Stir well to combine all ingredients evenly.

Pour the blended pineapple into the cream mixture. Mix thoroughly until the color and texture are uniform with no streaks.

Cover and refrigerate the mixture for at least 2 hours, stirring once if possible to keep it evenly mixed.

Transfer the chilled mixture into a freezer-safe container. Spread evenly and place in the freezer.

After 1 to 2 hours, remove from the freezer and stir well, scraping the sides and folding the mixture. Repeat this step once or twice more during freezing to improve texture.

Freeze for a total of 5 to 6 hours or until firm and scoopable.

Let the ice cream sit at room temperature for a few minutes before scooping if it becomes too firm. Serve and enjoy.