Peppercorn Ice Cream With Rum-Glazed Pineapple

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* Exported from MasterCook *

 

Peppercorn Ice Cream With Rum-Glazed Pineapple

 

Recipe By : Cooking Light, June 2000, pg. 186

Serving Size : 7 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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2 cups 1% low-fat milk -- divided

1 teaspoon black peppercorns -- coarsely crushed

2 large egg yolks

2 tablespoons granulated sugar

1 tablespoon vanilla extract

1/4 teaspoon grated lime rind

1 tablespoon fresh lime juice

1 can fat-free sweetened condensed milk (14-oz.)

1/4 cup brown sugar -- packed

1/4 cup dark rum

7 slices pineapple (1/2-inch thick)

cooking spray

lime slices (optional)

 

1. 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.

 

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

stirring constantly with a whisk. Remove 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.

 

3. 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.

 

4. Combine brown sugar and rum in a microwave-safe bowl, microwave at HIGH 1

1/2 minutes or until sugar dissolves, stirring after

45 seconds.

 

5. Prepare grill or broiler.

 

6. Place pineapple on grill rack or broiler pan coated with cooking spray, and

cook 2 minutes on each side or until lightly

browned, basting occasionallywith rum mixture. Place 1 pineapple slice on each

of 7 dessert plates; top each serving with 1/2 cup

of ice cream. Garnish with lime slices, if desired.

 

Per serving: 266 Calories (8% from fatl); 2.4g Fat; 7.6g Protein;52.5g

Carbohydrate; 71mg Cholesterol; 98mg Sodium; 249mg Calcium

 

 

 

 

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NOTES : The flavor of crushed black peppercorns balances the tropical pineapple

and rum with a gentle heat.