Ice Cream
Leave a comment

Grilled Pineapple & Rum Ice Cream–Day 27: Ice Cream Marathon

Day 2 of grilled fruit!

It’s been a scorcher around here in Milwaukee so all this ice cream has been a welcome escape from the heat.

As mentioned yesterday, this ice cream is the “favorite child” to my husband.  He hadn’t even tasted it yet but when I grabbed the bottle of rum, he was won over.

In all fairness, I have noticed I have a boozy ice cream trend going on… (here, here, and here)

Is that really such a bad thing?

In case you’re wondering, I’m still searching my backyard for that cabana boy that should have appeared when I was making my margarita ice cream.  He’s officially on the lam.

Maybe he’ll show up for the party on Saturday…

Grilled Pineapple & Rum Ice Cream

1 Quart

Base adapted from Jeni's Splendid Ice Creams


  • 2 c. half & half
  • 2 tsp. cornstarch
  • 1 1/2 c. cream
  • 3/4 c. sugar
  • 1 tbsp. corn syrup
  • 1/2 tsp. vanilla
  • 1 oz. cream cheese, softened
  • Grilled pineapple & rum puree (recipe follows)


  1. Combine 1/2 c. half & half with the cornstarch in a small bowl and set aside. Place cream cheese in a small bowl and set aside.
  2. In a large saucepan combine the remaining half & half, cream, sugar, and corn syrup. Heat over medium heat until it simmers.
  3. Let simmer 4-5 minutes. Stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.
  4. Remove 1/2 c. of the warm liquid and whisk into the cream cheese.
  5. Add the cream cheese mixture back to the saucepan and cook for 2-3 minutes.
  6. Take a gallon size ziploc bag and line a bowl or food storage container with it. This will help keep structure to the bag. Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
  7. Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
  8. Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer's instructions.
  9. Transfer the ice cream to a mixing bowl and fold in the fruit puree.
  10. Transfer to a container and freeze until firm.
Pineapple & Rum Puree


  • 1 ripe pineapple, cut into wedges (not too ripe or it won't hold up on the grill)
  • 1/4 c. brown sugar
  • 1/4 c. rum
  • 1/2 c. water


  1. Grill the pineapple wedges until charred and marked on each side, 2-3 minutes a side.
  2. Transfer the pineapple to a casserole dish and cover in plastic wrap to trap heat and "sweat" the fruit.
  3. Once cool enough to handle, transfer the pineapple to a pot and add the sugar, rum, and water. Stir to combine and heat over medium heat.
  4. Let the mixture simmer until the syrup reduces and the pineapple easily falls apart when pressed with a wooden spoon.
  5. Transfer mixture to a mixing bowl (or blender) and process with hand blender until there are no chunks of fruit left. Let the mixture cool and refrigerate.

Filed under: Ice Cream


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.