| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Finely chopped pineapple |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Dark rum, or to taste |
| 2 |
qt |
High-quality vanilla ice cream |
INSTRUCTIONS
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.
Yield: 2 quarts
Recipe by: Cooking Live Show #8893 Posted to MC-Recipe Digest V1 #628 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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