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

Recipe by Cooking Light June 2000

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Yield:
7 servings
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Ingredients

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Directions

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  • 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.

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  • 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.

  • 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.

  • 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.

  • Prepare grill or broiler.

  • 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.

Nutrition Facts

266 calories; calories from fat 8%; fat 2.4g; saturated fat 0.9g; mono fat 0.8g; poly fat 0.2g; protein 7.6g; carbohydrates 52.5g; fiber 0.2g; cholesterol 71mg; iron 0.6mg; sodium 98mg; calcium 249mg.
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