Peppercorn Ice Cream with Rum-Glazed Pineapple
For 93 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 303 calories, 8g of protein, and 8g of fat per serving. This recipe serves 7. If you have condensed milk, brown sugar, lime rind, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for Summer.
Combine 1 1/4 cups low-fat milk and peppercorns in a medium heavy saucepan; bring to a simmer.
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, 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.