Pineapple Rum Ice Cream Recipes

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FRESH PINEAPPLE RUM



Fresh Pineapple Rum image

Update your favorite rum drinks with fantastic tropical flavor or simply upgrade that so-so bottle of rum to something refreshingly delicious - this recipe is super easy! Infused rum keeps for up to 6 months.

Provided by Matt Wencl

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time P7DT10m

Yield 16

Number Of Ingredients 2

1 ripe pineapple - peeled, cored, and cut into chunks
1 (750 milliliter) bottle gold Barbados rum (such as Mount Gay® or Trader Joe's® Rum of the Gods)

Steps:

  • Place pineapple in a large glass container. Pour in rum, covering pineapple completely.
  • Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2.
  • Strain out pineapple before serving.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 2.9 g

RUM AND PINEAPPLE JUICE



Rum and Pineapple Juice image

This easygoing highball tastes like the tropics. Nutmeg freshly grated over the top adds a hint of spice.

Provided by Rosie Schaap

Yield 1 drink

Number Of Ingredients 5

2 to 3 ounces dark rum
4 ounces chilled pineapple juice
Splash of soda water
Nutmeg
Pineapple chunk, for garnish

Steps:

  • Fill a highball glass with ice and add rum, pineapple juice and soda. Grate a little nutmeg on top and garnish with a chunk of pineapple.

PINEAPPLE ICE CREAM



Pineapple Ice Cream image

Phyllis Schmalz of Kansas City, Kansas relies on her ice cream maker when whipping up this five-ingredient frozen treat. The creamy concoction has just the right amount of pineapple to keep guests asking for more.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 5

2 cups milk
1 cup sugar
3 eggs, lightly beaten
1-3/4 cups heavy whipping cream
1 can (8 ounces) crushed pineapple, undrained

Steps:

  • In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and pineapple. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 478 calories, Fat 31g fat (18g saturated fat), Cholesterol 212mg cholesterol, Sodium 98mg sodium, Carbohydrate 45g carbohydrate (43g sugars, Fiber 0 fiber), Protein 7g protein.

PINEAPPLE-RUM ICE CREAM



Pineapple-Rum Ice Cream image

Categories     Milk/Cream     Rum     Ice Cream Machine     Fruit     Dessert     Frozen Dessert     Pineapple     Summer     Bon Appétit

Yield 7 Cups

Number Of Ingredients 8

3 cups whipping cream
1 cup whole milk
1 vanilla bean, split lengthwise
2 1/4 cups sugar
3/4 cups dark rum
10 large egg yolks
1/2 cup pineapple juice
2 cups finely chopped fresh pineapple

Steps:

  • Combine cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Mix in 3/4 cup sugar and 1/4 cup rum. Whisk yolks and 3/4 cup sugar in large bowl until beginning to thicken. Whisk in pineapple juice, then hot cream mixture. Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Strain mixture into large bowl. Chill until cold, about 2 hours.
  • Meanwhile, mix 3/4 cup sugar, 1/2 cup rum and chopped pineapple in medium bowl and chopped pineapple in medium bowl. Let stand 1 hour. Bring to boil. Reduce heat and simmer 3 minutes, stirring occasionally. Drain pineapple. Cool.
  • Process custard in ice cream maker until beginning to thicken. Add pineapple; process until semi-firm. Transfer to container; cover and freeze until firm, about 3 hours.

RUMMY PINEAPPLE AND CREAM



Rummy Pineapple and Cream image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons dark rum
1 tablespoon brown sugar
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
4 tablespoons (1/2 stick) butter
1/4 cup sweetened coconut flakes
1/2 cup heavy whipping cream, chilled
1 tablespoon powdered sugar
Splash of vanilla extract
4 scoops vanilla ice cream

Steps:

  • For the pineapple: Mix together the rum, brown sugar and vanilla extract in a medium bowl. Add the pineapple and toss until well coated. Cover and refrigerate for at least 1 hour.
  • For the coconut garnish: In a dry saute pan over medium-low heat, toast the coconut flakes until light golden, 4 to 5 minutes. Set aside.
  • Set a saute pan over medium heat. Add the butter and marinated pineapple, bring to a simmer and simmer until thickened, about 10 minutes.
  • For the whipped cream: Just before serving, whip the cream, powdered sugar and vanilla extract until lightly thickened.
  • Divide the pineapple between 2 bowls, spooning over the extra sauce. Top each bowl with half of the ice cream, whipped cream and toasted coconut.

GRILLED PINEAPPLE WITH VANILLA ICE CREAM AND RUM SAUCE



Grilled Pineapple with Vanilla Ice Cream And Rum Sauce image

Provided by Ellie Krieger

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 6

1 (3 to 4 pound) pineapple
Nonstick cooking spray
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream

Steps:

  • Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
  • Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
  • While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
  • Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.

PINEAPPLE IN BROWN SUGAR WITH ICE CREAM



Pineapple in Brown Sugar with Ice Cream image

This is a very sweet dessert to end a hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1 tablespoon unsalted butter
2 to 3 tablespoons dark brown sugar
1 pineapple, peeled, cored, and cut into 1 1/4-inch cubes
2 tablespoons rum (optional)
1/2 vanilla bean, split and scraped, or 1 teaspoon vanilla extract
1 pint vanilla ice cream

Steps:

  • Melt butter in a medium saute pan over low heat. Add sugar and stir until melted. Add pineapple, rum, if desired, and vanilla, and turn heat up to medium high.
  • Cook, stirring, until liquid is reduced and pineapple is glazed, about 15 minutes. Be careful not to burn.
  • Serve in bowls with a scoop of ice cream.

PINEAPPLE WITH RUM SAUCE



Pineapple with Rum Sauce image

A very nice tart and rum flavored dessert. I tried this fantastic recipe in a restaurant in Waikiki and finally developed my own version.

Provided by William Uncle Bill

Categories     Frozen Desserts

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

1 large fresh pineapple
4 tablespoons butter
1/2 cup dark brown sugar, packed and divided
1/2 cup dark rum (of your choice)
1 tablespoon fresh lemon juice
1 cup vanilla ice cream

Steps:

  • Remove pineapple leaves and discard.
  • Quarter pineapple lengthwise and cut out and discard cores.
  • With a sharp knife, cut fruit from rinds, keeping rinds intact and reserving them.
  • Cut pineapple crosswise into 1/4 inch thick slices.
  • In a medium size saucepan, melt butter; add 5 tablespoons brown sugar, rum, lemon juice and bring to a light boil.
  • Reduce heat and cook over moderate heat for 1 minute, stirring continuously.
  • Add pineapple slices, stir to coat and cook for 1 minute, stirring occasionally.
  • Preheat broiler to HIGH.
  • Line a shallow baking pan with aluminum foil.
  • Place reserved rinds in prepared pan and with a fork and a spoon return pineapple pieces to rinds, arranging to near original shape.
  • Spoon remaining sauce over pineapple.
  • Sprinkle top of pineapple with remaining brown sugar.
  • Broil pineapple about 3 inches from broiler elements until slightly charred and heated through, about 6 to 8 minutes.
  • Serve pineapple hot with icecream if desired.

WARM PINEAPPLE SUNDAES WITH RUM SAUCE



Warm Pineapple Sundaes with Rum Sauce image

Pineapple, rum and sugar have a longstanding and flavorful relationship that takes on new meaning when you add ginger and butter and turn up the heat. -Jamie Miller, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 servings.

Number Of Ingredients 7

4 fresh pineapple spears (about 8 ounces)
1/2 cup packed brown sugar
2 tablespoons dark rum
3/4 teaspoon ground ginger
4 teaspoons butter, cut into small pieces
2 scoops vanilla ice cream or low-fat frozen yogurt
4 gingersnap cookies, crushed

Steps:

  • Preheat oven to 425°. Place pineapple in 1-qt. baking dish. In a small bowl, combine the brown sugar, rum and ginger; spoon over pineapple. Dot with butter. , Bake, uncovered, until pineapple is lightly browned and sauce is bubbly, 8-10 minutes. Place ice cream in 2 dessert dishes; top with pineapple and sauce. Serve immediately with crushed cookies.

Nutrition Facts : Calories 536 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 221mg sodium, Carbohydrate 95g carbohydrate (78g sugars, Fiber 2g fiber), Protein 4g protein.

ROASTED PINEAPPLE WITH RUM-VANILLA GLAZE



Roasted Pineapple with Rum-Vanilla Glaze image

Thick pineapple wedges are caramelized in the oven with dark rum, brown sugar, and vanilla bean, and topped with a scoop of snowy vanilla ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1 pineapple (about 4 1/2 pounds), peeled, cut lengthwise into eighths, and cored
1 1/2 tablespoons dark rum
1 1/2 tablespoons packed light-brown sugar
1/2 vanilla bean, seeds scraped to loosen
2 teaspoons unsalted butter
1 pint best-quality vanilla ice cream

Steps:

  • Preheat oven to 375. Place pineapple wedges on a rimmed baking sheet. Stir together rum, brown sugar, and vanilla bean and seeds in a small bowl. Brush rum mixture onto pineapple. Dot pineapple tops with butter.
  • Roast until liquid has evaporated and pineapple has caramelized, about 30 minutes. Let pineapple cool slightly in dish on a wire rack. Serve warm or at room temperature topped with ice cream.

GRILLED PINEAPPLE WITH RUM REDUCTION SAUCE



Grilled Pineapple With Rum Reduction Sauce image

If you like pineapple upside down cake, you will LOVE this grilled pineapple. Basic ingredients compliment each other perfectly. This is really best when served still hot along with vanilla ice cream, with the warm sauce drizzled on both the pineapple and the ice cream. Prep time does not include time for the pineapple to macerate since that is very flexible.

Provided by Catfish Charlie

Categories     Dessert

Time 17m

Yield 4 serving(s)

Number Of Ingredients 4

1 pineapple, ripe
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup rum

Steps:

  • Cut the pineapple into 8 wedges, remove core and rind with a knife.
  • Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.
  • Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.
  • Heat the grill to medium heat.
  • Add the vanilla and rum to the bag, seal and shake.
  • Remove the pineapple from the bag and place it on the grill.
  • When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.
  • Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).
  • Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.

GRILLED PINEAPPLE WITH BUTTER-RUM GLAZE AND VANILLA MASCARPONE



Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarpone image

Provided by Bobby Flay

Categories     Rum     Dessert     Blueberry     Pineapple     Vanilla     Summer     Grill/Barbecue     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings; can be doubled for 10 or 12 (no need to double the glaze)

Number Of Ingredients 7

1 cup dark rum
12 tablespoons (1 1/2 sticks) unsalted butter
1/4 cup light brown sugar
1 vanilla bean
8 ounces mascarpone
1 ripe pineapple, peeled and sliced into 1/4-inch-thick rounds
1/2 cup fresh blueberries

Steps:

  • 1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated. Bring to room temperature before using.)
  • 2. Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife. Whisk the mascarpone and vanilla seeds together. (The mascarpone can be made a day in advance, covered, and kept refrigerated.)
  • 3. Heat your grill to high.
  • 4. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.
  • 5. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries. Serve immediately.

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