This is heavily borrowed from allrecipes.com, but that was a virgin recipe.
Ingredients for virgin recipe:
1 20 oz. can of crushed pineapple, drained
1 1/2 cups of sugar
1 1/2 cups of water
1 can of coconut milk (99 cents at Trader Joe's!)
2 limes
Ingredients:
1 20 oz. can of crushed pineapple, drained
1 1/2 cups of sugar
1 1/4 cups of water
1 can of coconut milk
2 limes
2 shots of light rum
Directions (same for both recipes until the step 6)
1. Puree the drained pineapple in a blender or food processor.
2. Heat the sugar and water over medium heat, stirring constantly until the sugar dissolves. Remove the syrup from heat immediately once the sugar dissolves.
3. Juice the limes.
4. Stir the pineapple puree, syrup, and coconut milk, and lime juice together and refrigerate until chilled (I usually leave it in the fridge for a full day to be safe).
5. Process according to your ice cream maker's manufacturer's directions.
6. For the recipe with rum, add two shots at the end of the the freezing process (after approximately 25 minutes) and let it mix in for about a minute.
7. Transfer to a freezer safe container and freeze until set.
Note: Alcohol messes with the freezing process a bit, so it's best to add it at the end. Too much, and the recipe might not freeze properly. That might be disappointing for some of you. Remember, a shot is approximately 1/8 of a cup!
