Firery Pineapple Coconut Rum Ice Cream



2/3 cup Water

1 tablespoon Gelatin

8 egg yolks

2/3 cup Honey

2 2/3 cups Heavy Whipping Cream

2/3 cup Chilled Coconut Rum (use Big Spring Spirits’ Coconut Rum here)

1 jar of Hawk Premium Peppers Firery Pineaple Spread (found here)


  1. Put the honey in a small pan and heat it.
  2. At the same time beat the yolks in a bowl.
  3. Slowly pour the hot honey into the bowl containing the yolks, while continuing to beat the mixture.  Chill
  4. Once the honey yolk mixture is chilled, place the water in a small sauce pan and sprinkle the gelatin, let sit for about 2 minutes, or until absorbed
  5. Heat the water and gelatin over low heat for approximately 3 minutes, or until gelatin is completely dissolved
  6. Whisk in the chilled whiskey and then strain the mixture
  7. Whip the cream until it is thick adding the Coconut Rum gradually
  8. Gently fold the cream and coconut rum mixture into the yolks and honey
  9. If the mixture is thick enough, add the Hawk’s Premium Peppers Firery Pineapple Spread and swirl throughout.  If mixture is thinner, allow to firm up a bit in the freezer before adding the spread (otherwise it will all sink to the bottom).
  10. Put the mixture into a freezer proof container and freeze (I recommend over night).



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