Instructions: Melt 75g sugar the milk and butter in a small saucepan and cook for 3 minutes.

Tip into a liquidiser with the bananas and 2 tbsp rum.

Puree until smooth fold into the whipped cream then tip into a freezer container cover and freeze for about 4 hours whisking every hour.

Alternatively churn in an icecream machine following the manufacturers instructions.

Cut the leaves and base off the pineapple. Stand it upright then cut off the husk/peel (and "eyes") in long strips using downward strokes.

Cut into 6 thick rings and remove the core with an apple corer or small knife.

Place each ring on a square of doubled foil sprinkle 2tbsp sugar and 3tbsp rum over them then make foil parcels.

Barbecue for 10 to 15 minutes until piping hot. Open and serve with the ice cream.

Serves 4

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