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1
In a large saucepan combine the pineapple, 1/2 cup sugar, and 6 tablespoons rum, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and simmer for 5 minutes.
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2
Strain the pineapple mixture through a fine sieve into a bowl, reserving pineapple solids.
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3
Scoop the ice cream into a large bowl and chop into chunks with a large spoon.
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4
Allow the ice cream to soften at room temperature until it can be easily creamed together but is not melted.
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5
Add the reserved pineapple solids and stir to combine.
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6
Freeze for 2 hours then stir the ice cream and then freeze until firm.
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7
The ice cream keeps, covered tightly and frozen, for up to 1 week.
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8
Pat the pineapple shells dry with paper towels and freeze them, wrapped well in plastic wrap, for 1 hour.
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9
Pack the shells with ice cream, mounding the ice cream and smoothing the surface, and freeze the filled pineapples, covered with plastic wrap for at least 24 hours.
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10
In metal bowl combine egg whites and granulated sugar, set the bowl over simmering water, and stir the mixture until the sugar is dissolved.
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11
Remove the bowl from the heat and with an electric mixer beat the meringue until it holds stiff glossy peaks.
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12
Working quickly, cover the ice cream in each pineapple with a smooth layer of meringue.
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13
Transfer the remaining meringue into a pastry bag fitted with a small star tip and pipe it decoratively over the pineapples.
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14
Sift the confectioners' sugar lightly over meringue, broil the pineapples in batches for 30 seconds to 1 minute or until the meringue is golden and serve them immediately.
