ASDA part of the Wal-Mart family

• 1 medium-sized, ripe pineapple, peeled, cored and diced, or 500g ready-prepared fresh pineapple
• 300g caster sugar
• Juice of 1 lime
• 1tsp vanilla essence
• 4tbsp Grand Marnier (optional)
• 284ml double cream, whipped
• Juice and grated rind of 1 orange

1 Whizz the pineapple and 150g sugar in a food processor until coarsely puréed. Add the lime juice, vanilla essence and Grand Marnier. Fold in the cream.

2 Transfer to an ice cream machine and follow the manufacturer’s instructions. Or put the mixture in a plastic container and freeze, stirring the contents every hour until set; this should take 5 to 6 hours. Then freeze overnight. If using a machine, transfer ice cream to a container and freeze overnight. this should take 5 to 6 hours. Then freeze overnight. If using a machine, transfer ice cream to a container and freeze overnight.

3 Thirty minutes before serving, transfer to fridge to soften. Meanwhile, heat the orange juice, rum and remaining sugar over a low heat until sugar dissolves. Add the butter and heat until melted. Add a few drops of water to the cornflour, then add to the sauce and stir until slightly thickened. Pour over the ice cream. Serve immediately.