Instructions: Place pineapple on a tray lined with a Silpat (a French nonstick baking mat). Sprinkle with 1/3 cup sugar, and bake in a 200 degree oven, checking every 30 minutes, until juices become syrupy, about 2 hours. Set aside.

In a heavy-bottomed saucepan, bring 4 cups cream to a gentle boil. Turn heat off before adding rum. Add pineapple, reserving 1/2 cup, and remove from heat. In the bowl of an electric mixer fitted with the whisk attachment, whisk yolks and remaining 1 cup sugar until pale and thickened, about 2 minutes. Place cream mixture over medium heat, and bring just to a boil. Whisking constantly, add about 1/2 cup cream mixture to lightened yolks. Add yolk mixture to saucepan, and continue to whisk until thickened, about 3 minutes. Set aside to cool.

In the bowl of an electric mixer fitted with the whisk attachment, beat the remaining 1 cup cream until soft peaks form. Gently fold into cooled yolk mixture. Transfer to an ice-cream machine, and freeze according to the manufacturers instructions. Serve with a spoonful of reserved pineapple.

This recipe yields 1 1/2 quarts.

Comments: Chef Hubert Sandots cooking often reflects his multinational heritage. He was born in Madagascar, raised in Paris (his father is from Martinique, his mother from France), and now lives and works in New Orleans. As chef and owner of Martinique Bistro, his menu is a fusion of cultural influences: He uses Louisiana ingredients, French techniques, and influences from Africa, Spain, Germany, and the Caribbean. When selecting pineapples, Hubert always gives a gentle pull to one of the leaves; if it comes out easily, he knows the fruit is ripe.

Yield: 1 1/2 quarts

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