Ingredients

• 2 (14-ounce) cans sweetened condensed milk
• 1/3 cup dark rum
• 1/4 teaspoon vanilla extract
• 1/2 ripe pineapple, preferably golden
• Vanilla ice cream, as needed

Browse by ingredient

Instructions

1. Preheat oven to 425 degrees F.
2. Pour condensed milk into a 9-inch deep-dish pie plate and cover with foil. Put pie plate in a roasting pan and add enough hot water to pan to reach halfway up side of pie plate. Bake milk in middle of oven until thick and golden, about 1 1/2 hours. Carefully remove pie plate from pan and cool completely.
3. Add rum and vanilla to milk, whisk until smooth, and season with salt. (The dulce de leche may be made 2 days ahead and chilled, covered.)
4. Prepare a grill or grill pan. Cut the pineapple lengthwise through leaves, keeping leaves attached, into 4 wedges. Grill the pineapple wedges, cut-side down, until just charred, about 2 minutes on each cut side.
5. Divide the wedges among plates, put a scoop of ice cream next to each, and drizzle with the dulce de leche.