makes approx 1 quart
3 c. fresh pineapple, chopped
1/2 habanero pepper, de-seeded and roughly chopped (use a whole one if you want to be a hero)
1/3 c. water
1/3 c. light rum
3/4 c. sugar
Put all the ingredients in the blender and blend until smooth (you don’t want any habanero chunks hanging out in there). Pour the mixture into a bowl and chill in the fridge until very cold, 3-4 hours.
The mixture will separate, whisk to combine it. Freeze it according to your ice cream maker’s instructions, then store in the freezer for an additional 4 hours to achieve maximum hardness.