The incredible flavor of this ice cream comes from roasting the pineapple to bring out the true sweetness of the fruit, creating a truly sensational ice cream.    

• 1 large Pineapple or 3-4 South African Baby Pineapples,
• peeled, cored & cut into 1/2 inch cubes
• 1 1/3 cups granulated sugar
• 5 cups heavy cream
• 4 tablespoons dark rum
• 8 large egg yolks

Preheat over to 275° F. Place pineapple on a silpat or parchment lined baking sheet. Sprinkle with 1/3 cup sugar and bake, checking every 30 minutes, until juices become syrupy, about 2 hours. Set aside.

In a heavy bottomed saucepan bring 4 cups cream and rum to a gentle boil. Add pineapple, and remove from heat. In the bowl of an electric mixer fitted with the whisk attachment, whisk yolks and remaining 1 cup sugar until pale and thickened, about 2 minutes.

Place cream mixture over medium heat and bring just to a boil.

Whisking constantly, add about 1/2 cup cream mixture to lightened yolks. Return to saucepan and continue to whisk until thickened, about 3 minutes. Set aside to cool.

In the bowl of an electric mixer fitted with the whisk attachment, beat the remaining 1 cup cream until soft peaks form. Gently fold into cooled yolk mixture. Transfer to an ice cream machine and freeze according to the manufacturer's directions.