Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  whipping cream
  1                cup  whole milk
  1                     vanilla bean -- split lengthwise
  2 1/4           cups  sugar
     3/4           cup  dark rum
  10             large  egg yolks
     1/2           cup  pineapple juice
  2               cups  finely chopped fresh pineapple

Preparation:

Combine cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Mix in 3/4 cup sugar and 1/4 cup rum. Whisk yolks and 3/4 cup sugar in large bowl until beginning to thicken. Whisk in pineapple juice, then hot cream mixture. Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Strain mixture into large bowl. Chill until cold, about 2 hours. Meanwhile, mix 3/4 cup sugar, 1/2 cup rum and chopped pineapple in medium bowl and chopped pineapple in medium bowl. Let stand 1 hour. Bring to boil. Reduce heat and simmer 3 minutes, stirring occasionally. Drain pineapple. Cool. Process custard in ice cream maker until beginning to thicken. Add pineapple; process until semi-firm. Transfer to container; cover and freeze until firm, about 3 hours. 7 Cups

Nutritional Information:

5403 Calories (kcal); 324g Total Fat; (56% calories from fat); 51g Protein; 501g Carbohydrate; 3138mg Cholesterol; 467mg Sodium