Best 4 Pineapple Rum Ice Cream Recipes

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**Tantalize your taste buds with the tropical flavors of pineapple and rum, harmoniously blended in a creamy and refreshing ice cream.**

Indulge in a culinary journey with our delectable Pineapple Rum Ice Cream, a symphony of sweet pineapple chunks and fragrant rum, enveloped in a velvety smooth ice cream base. This recipe artfully combines the vibrant flavors of pineapple with the subtle warmth of rum, creating a taste experience that will transport you to a tropical paradise. Additionally, we offer a tantalizing array of ice cream recipes to satisfy every craving, from classic vanilla to decadent chocolate and unique flavors like salted caramel and pistachio. Embark on a culinary adventure with our curated collection of ice cream recipes, each one a testament to the endless possibilities of this frozen delight.

Check out the recipes below so you can choose the best recipe for yourself!

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-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.

RUM-ROASTED PINEAPPLE AND SUGARED PECANS WITH VANILLA BEAN ICE CREAM



Rum-Roasted Pineapple and Sugared Pecans with Vanilla Bean Ice Cream image

Provided by Guy Fieri

Categories     dessert

Time 40m

Yield 2 servings

Number Of Ingredients 10

1 gold pineapple
1/4 cup dark rum
1/4 cup sugar, plus extra for sprinkling, optional
1/2 teaspoon vanilla extract
1 pinch kosher salt
1 cup pecan halves
1 tablespoon unsalted butter
2 tablespoons superfine sugar
1 pinch kosher salt
1 quart vanilla bean ice cream, for serving

Steps:

  • For the pineapple: Preheat the oven to 425 degrees F.
  • Begin by peeling the pineapple and cutting it into 1/2-inch-thick planks approximately 2 by 2 inches wide; discard the core. Arrange in a single layer in a roasting pan. Whisk together 1/2 cup water, the rum, sugar, vanilla and salt, and then pour over the pineapple. Sprinkle the top with a little extra sugar, if desired, then roast until caramelized, 17 to 18 minutes. When done, remove the pineapple from the pan and allow to cool slightly before dicing.
  • For the pecans: Arrange the pecans in a baking sheet and toast until slightly darkened and fragrant, 7 to 8 minutes. Remove from the oven and allow to cool slightly before adding the butter to the baking sheet. Immediately toss the baking sheet to coat the pecans as the butter melts. Sprinkle evenly with the sugar and salt and toss once more. Set aside on a plate to cool.
  • To assemble, place 2 to 3 scoops of vanilla bean ice cream in a bowl. Top with 2 to 3 spoonfuls of rum-roasted pineapple and garnish with sugared pecans.

PINEAPPLE AND RUM ICE CREAM



Pineapple and Rum Ice Cream image

This is my own version of Pineapple Ice Cream, and I must say that it tastes better than the Pineapple Ice Cream that I purchase last week at Walmart..

Provided by Robin DuPree

Categories     Ice Cream & Ices

Number Of Ingredients 10

2 c fresh pineapple chunks, cut and cubed
1 1/2 c sugar
1/2 c tequila
12 egg yolks
1 qt half and half
1 13.5 ounces of coconut milk (1 can)
2 tsp imitation rum
1 tsp cinnamon
1 tsp ground ginger
1 tsp chili powder

Steps:

  • 1. Bring half n half and coconut milk with the cinnamon just to a boil and then remove from heat and let steep, uncovered, 30 minutes.
  • 2. While the cinnamon steeps, simmer pineapple chunks, tequila, and 1/2 cup sugar in a 1 quart sauce pan, partially covered, until pineapples are tender, about 15 minutes. Cool slightly, then puree mixture in a blender, scraping down sides occasionally (use caution when blending hot liquids), until smooth. Whisk together yolks and remaining sugar in a bowl, then add half-and-half and coconut mixture( do not strain) in a stream, whisking.
  • 3. Pour custard into 3 quart saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170F on thermometer, about 8 minutes, immediately pour custard through a fine-mesh sieve into a metal bowl and whisk in pineapple puree with imitation rum, ginger, and chili pepper. Chill with a plastic wrap cover, stirring occasionally, for approximately 1 1/2 hours. This step is important since you do not want ice crystals to form in the ice cream during preparation, so this means that the mixture should be completely cooled.
  • 4. Freeze custard in ice cream maker (in batches if necessary), then transfer to an airtight container and put in freezer harden, about 12 hours. Do not open containers during this process to prevent ice crystals from forming.

Tips:

  • Use fresh pineapple. Fresh pineapple has a brighter flavor and more nutrients than canned pineapple.
  • Grate the pineapple finely. This will help it to incorporate smoothly into the ice cream.
  • Use a good quality rum. The rum flavor should be strong enough to come through in the ice cream.
  • Chill the ice cream base before churning. This will help it to churn more quickly and smoothly.
  • Churn the ice cream until it is thick and creamy. This will prevent it from becoming icy.
  • Store the ice cream in the freezer for at least 4 hours before serving. This will allow it to firm up and develop its full flavor.

Conclusion:

Pineapple rum ice cream is a delicious and refreshing summer treat. It is easy to make and can be enjoyed by people of all ages. With its combination of sweet pineapple, rich rum, and creamy ice cream, this dessert is sure to be a hit at your next party or gathering. So next time you are looking for a sweet treat, give pineapple rum ice cream a try. You won't be disappointed!

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