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1
Preheat the grill to medium and brush clean with a wire brush.
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2
In a saucepan, combine the rum, sugar, orange and lime juices, and simmer, stirring, to dissolve the sugar.
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3
Let cool.
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4
Place pineapple on the grill.
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5
Cook until lightly charred and golden, basting on both sides with the rum mixture, 6 to 8 minutes.
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6
Remove from the heat and arrange 2 slices in each of 4 shallow bowls.
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7
Top the pineapples with a scoop of ice cream, drizzle a spoonful of the remaining rum glaze on top, and garnish with toasted coconut flakes.
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8
Serve immediately.
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9
1/2 cup heavy cream
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10
1 1/2 cups unsweetened coconut milk
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11
1 cup whole milk
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12
1/2 cup Malibu rum, or other coconut flavored rum
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13
1/2 cup granulated sugar
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14
6 large egg yolks
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15
To make the ice cream, in a large, heavy saucepan, combine the cream, coconut milk, whole milk, rum, and sugar.
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16
Bring to a simmer over medium heat, stirring to dissolve the sugar.
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17
Remove from the heat.
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18
In a medium bowl, beat the eggs until pale yellow and frothy.
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19
Add about 1/2 cup of the hot cream mixture, and whisk to combine.
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20
Add the egg mixture to the saucepan with the remaining hot cream and whisk.
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21
Return to medium heat and cook, stirring constantly with a heavy wooden spoon until thick enough to coat the back of a spoon, 4 to 5 minutes.
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22
Remove from the heat and strain through a fine mesh strainer into a clean container.
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23
Refrigerate until well chilled, at least 3 hours.
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24
Pour into an ice cream maker and process according to the manufacturer's instructions.
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25
Transfer to a plastic container and freeze until ready to serve.
