Peppercorn Ice Cream with Rum-Glazed Pineapple

Ingredients

• 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)

Preparation

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.