Pineapple and cardamom ice cream

Peel the pineapple, cut into pieces and process in the food processor until smooth. Spoon the pineapple purée into a sieve and drain well, but reserve the juice. Add enough water to the juice to make up 150 ml (3/5 c) and bring to the boil. Heat the sugar and 80 ml (1/3 c) water, stirring continuously until the sugar has dissolved. Boil without stirring until the mixture becomes golden brown), remove from the heat immediately and slowly stir in the heated pineapple juice. Heat the mixture once more, stirring until well blended. Simmer until a thick syrup is formed. Whisk the egg and egg yolks together until creamy. Slowly add the syrup while beating continuously. Crush the cardamom pods and remove the seeds. Discard the pods. Add the seeds and pineapple purée to the egg mixture. Also add the cream, rum and a little lemon juice and mix well. Pour into a dish and freeze. Whisk occasionally with a fork to break down the ice crystals and freeze until hard. Serve with slices of fresh pineapple and peanut brittle if desired.
Serves 6.