Peppercorn Ice Cream with Rum-Glazed Pineapple
Peppercorn Ice Cream with Rum-Glazed Pineapple requires around 45 minutes from start to finish. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 8g of fat, and a total of 303 calories. This recipe serves 7. It is perfect for Summer. Head to the store and pick up egg yolks, brown sugar, lime rind, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
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.