Foodie Guide

3 ounces butter
8 each pecan cookies
2 1/2 cups milk
6 each egg yolks
2/3 cup sugar
1 teaspoon vanilla extract
1 1/2 cups heavy cream
1 tablespoon Kahlua
pinch salt
1/2 each pineapple
1/2 cup honey
2 ounces rum
2 ounces sugar

For the crust, start by chopping the cookies nice and small. Place into a small mixing bowl. Melt the butter and place in the bowl with the chopped cookies. Line a 9 X 5 inch loaf pan with plastic wrap. Make sure you have extra hanging over the side so that you will be able to wrap completely. Mix the cookie crumbs and butter together and form into the bottom of the loaf pan. Allow the mixture to come up on the sides a little. Set aside. For the custard, place the egg yolks in a small mixing bowl. Place the milk in a medium size sauce pot. Allow the milk to warm up until little bubbles begin to form around the edge. Pour a little of the milk into the egg yolks while whisking. Slowly add the milk until about 2/3rds of the milk is incorporated. Add the egg mixture back to the milk in the sauce pot. Return to the heat. Cook over medium heat whisking slowly the entire time. Cook for about 3 to 4 minute. The mixture should thicken slightly. Pour into a mixing bowl and refrigerate. When the custard mixture is cool add the extract and Kahlua. Whip the cream into firm peaks. Fold the cream into the custard. Pour the mixture into the loaf pan. Wrap with excess plastic wrap and freeze overnight. For the pineapple, mix the sugar, rum and honey in a small mixing bowl. Peel the pineapple and cut into slices. Add the pineapple to the rum mixture. Heat the grill on high. When the grill is nice and hot, add the pineapple. Grill for 2 minutes on each side. Pull the pineapple off of the grill and dice. Make sure you cut the center out of the pineapple. Take the semifreddo out of the freezer and slice. Add the pineapple and serve.