Pineapple Orange Ice
|Ripe pineapple||1 , peeled, quartered, cored and cut into 1-inch chunks to make about 4 cups|
|10x confectioners sugar||1⁄2 Cup (8 tbs)|
|Orange juice||1 Cup (16 tbs)|
|White rum||4 Tablespoon|
1. Working in batches if necessary, combine the pineapple, sugar and orange juice in a food processor. Cover; whirl until pureed.
Add the rum.
2. Pour the mixture into an 8-inch square metal pan. Freeze the ice until almost frozen solid, for 2 to 4 hours; stir the ice several times, especially around the edges, so the ice freezes evenly.
3. Transfer the ice mixture to the food processor or a large chilled bowl. Quickly process or beat the ice with an electric mixer until the ice is smooth and fluffy. Return the ice to the pan. Freeze the ice for 30 minutes. Process or beat the ice again until smooth and fluffy.
4. Freeze the ice, tightly covered, until almost firm, for 1 to 2 hours. If the ice freezes solid, soften in the refrigerator for 30 minutes before serving.