Recipe courtesy of Martha Stewart
Save Recipe Print
2 hr 38 min
25 min
3 min
2 hr 10 min
about 1 1/2 quarts



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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Apricot Souffles with Vanilla Rum Whipped Cream

Recipe courtesy of Gourmet Magazine

White Pineapple Cobbler with Vanilla Bean Ice Cream

Recipe courtesy of Rick Chang

Honey-Poached Pears with Brown Sugar Sour Cream

Recipe courtesy of Sara Moulton

Caramelized Pear Spring Roll with Blood Orange Cream Sauc

Recipe courtesy of Ralph Pallarino


Recipe courtesy of Wolfgang Puck

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories