Recipe courtesy of Martha Stewart
Save Recipe Print
Total:
2 hr 38 min
Prep:
25 min
Inactive:
3 min
Cook:
2 hr 10 min
Yield:
about 1 1/2 quarts
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 200 degrees F. Place pineapple on a silpat (a French nonstick baking mat) or parchment lined baking sheet. Sprinkle with 1/3 cup sugar and bake, checking every 30 minutes, until juices become syrupy, about 2 hours. Set aside.

In a heavy-bottomed saucepan bring 4 cups cream and rum to a gentle boil. Add pineapple, and remove from heat. In the bowl of an electric mixer fitted with the whisk attachment, whisk yolks and remaining 1 cup sugar until pale and thickened, about 2 minutes. Place cream mixture over medium heat and bring just to a boil. Whisking constantly, add about 1/2 cup cream mixture to lightened yolks. Return to saucepan and continue to whisk until thickened, about 3 minutes. Set aside to cool.

In the bowl of an electric mixer fitted with the whisk attachment, beat the remaining 1 cup cream until soft peaks form. Gently fold into cooled yolk mixture. Transfer to an ice cream machine and freeze according to the manufacturer's instructions.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

Peanut Butter Ice Cream

Recipe courtesy of Food Network

Chocolate Cobbler with Cherry Ice Cream

Recipe courtesy of Elizabeth Heiskell

Ice Cream Lasagna

Recipe courtesy of Food Network

Gooey Cinnamon Buns with Thick Cream Cheese Icing

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword

          Latest Stories