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1
Melt the butter in a large skillet over medium heat.
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2
Add the brown sugar and cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes.
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3
Add the pineapple rings and turning, cook on both sides until the rings start to soften and brown, about 3 minutes.
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4
Carefully add the rum and shake the pan back and forth to warm the rum and flame the liquid.
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5
(Or, off the heat, carefully ignite the liquid with a long kitchen match and return to the heat when the flames die down.)
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6
Shake the pan back and forth, basting the rings, until well coated with the sauce.
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7
Divide the ice cream among 4 dessert plates.
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8
Gently lift the pineapple rings from the pan and place 4 pieces on each scoop of ice cream.
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9
Spoon the sauce over the ice cream and rings, and serve immediately.
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10
Combine the cream, milk, sugar, vanilla bean and seeds in a medium heavy saucepan and bring to a gentle boil over medium heat.
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11
Remove from the heat.
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12
Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes.
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13
Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream.
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14
Gradually add the egg mixture to the hot cream, whisking constantly.
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15
Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
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16
Remove from the heat and strain through a fine mesh strainer into a clean bowl.
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17
Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming.
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18
Refrigerate until well chilled, about 2 hours.
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19
Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
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20
Transfer to an airtight container and freeze until ready to serve.
