In a large saucepan combine the pineapple, 1/2 cup sugar, and 6 tablespoons rum, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and simmer for 5 minutes. Strain the pineapple mixture through a fine sieve into a bowl, reserving pineapple solids. Scoop the ice cream into a large bowl and chop into chunks with a large spoon. Allow the ice cream to soften at room temperature until it can be easily creamed together but is not melted. Add the reserved pineapple solids and stir to combine. Freeze for 2 hours then stir the ice cream and then freeze until firm. The ice cream keeps, covered tightly and frozen, for up to 1 week.
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