|Sugar||2⁄3 Cup (10.67 tbs)|
|Water||1 3⁄4 Cup (28 tbs)|
|Frozen pineapple juice concentrate||3 Tablespoon, thawed|
|Golden rum||2 Teaspoon|
In medium saucepan combine sugar and cocoa; stir in water.
Cook over medium heat, stirring occasionally, until mixture comes to a boil; simmer 3 minutes.
Cool to room temperature; stir in concentrate and rum.
Pour chilled mixture into 1-quart container of ice cream freezer; freeze according to manufacturer's directions.