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Peppercorn Ice Cream with Rum-Glazed Pineapple

Yield 7 servings
The flavor of crushed black peppercorns balances the tropical pineapple and rum with a gentle heat.


  • 2 cups 1% low-fat milk, divided
  • 1 teaspoon black peppercorns, coarsely crushed
  • 2 large egg yolks
  • 2 tablespoons granulated sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1/4 cup packed brown sugar
  • 1/4 cup dark rum
  • 7 (1/2-inch-thick) slices pineapple
  • Cooking spray
  • Lime slices (optional)

Nutrition Information

  • calories 266
  • caloriesfromfat 8 %
  • fat 2.4 g
  • satfat 0.9 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 7.6 g
  • carbohydrate 52.5 g
  • fiber 0.2 g
  • cholesterol 71 mg
  • iron 0.6 mg
  • sodium 98 mg
  • calcium 249 mg

How to Make It

  1. Combine 1 1/4 cups low-fat milk and peppercorns in a medium heavy saucepan; bring to a simmer. Remove from heat. Let stand, covered, for 10 minutes. Strain milk through a cheesecloth-lined sieve into a bowl; discard solids.

  2. Place egg yolks in a bowl. Gradually add the hot milk to egg yolks, stirring constantly with a whisk. Return milk mixture to pan. Add the granulated sugar; cook over medium heat until the milk mixture coats a metal spoon (about 3 minutes), stirring constantly. Combine 3/4 cup low-fat milk, vanilla, lime rind, lime juice, and condensed milk in a medium bowl. Gradually add custard, stirring with a whisk. Cover and chill completely.

  3. Pour mixture into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

  4. Combine brown sugar and rum in a small microwave-safe bowl; microwave at high 1 1/2 minutes or until sugar dissolves, stirring after 45 seconds.

  5. Prepare grill or broiler.

  6. Place pineapple on grill rack or broiler pan coated with cooking spray, and cook 2 minutes on each side or until lightly browned, basting occasionally with rum mixture. Place 1 pineapple slice on each of 7 dessert plates; top each serving with 1/2 cup ice cream. Garnish with limeslices, if desired.