Peppercorn Ice Cream with Rum-Glazed Pineapple

Peppercorn Ice Cream with Rum-Glazed Pineapple
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  • ¼ cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1 tablespoon fresh lime juice
  • Lime slices (optional)
  • 2 cups 1% low-fat milk, divided
  • 1 tablespoon vanilla extract
  • + 6 more ingredients
    • ¼ cup dark rum
    • Cooking spray
    • 7 (1/2-inch-thick) slices pineapple
    • ¼ teaspoon grated lime rind
    • 1 teaspoon black peppercorns, coarsely crushed
    • 2 large egg yolks

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. Place egg yolks in a bowl. Gradually add the hot milk to egg yolks, stirr...

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