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1-1/2 cups (355 ml) The Perfect Purée Carmelized Pineapple Concentrate, thawed |
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1-1/2 cups (355ml) heavy cream, divided |
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1 cup plus 2 tbsp., divided |
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1/4 cup plus 2 tbsp. egg yolks (6-9 large egg yolks) |
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1/2 cup (118ml) milk |
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A pinch of fine sea salt |
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1/2 tsp. (5ml) pure vanilla extract |
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| Method: |
| 1. |
Weigh 174 grams or measure 3/4 cup (177 ml) of the heavy cream and heat it until it is hot. |
| 2. |
In a medium saucepan, preferably nonstick or coated lightly with nonstick cooking spray, heat 1/2 cup of the sugar, stirring constantly with a silicone spoon (also coated lightly with nonstick cooking spray) until it reaches a deep amber color. |
| 3. |
Remove it immediately from the heat and slowly stir in the heated cream. Allow it to cool until it is no hotter than 180˚F/82˚C. |
| 4. |
In a medium saucepan, whisk together the egg yolks, milk, remaining 1/2 cup plus 2 tablespoons of sugar, and salt. Then gradually whisk in the caramel syrup. |
| 5. |
Heat on medium-low until 170° to 180°F/79˚ to 82˚C. Immediately pour it into the strainer. Press is through the strainer and scrape any mixture clinging to the underside into the bowl. |
| 6. |
Stir in the frozen or cold carmelized pineapple puree, the rest of the cream (3/4 cup), and the vanilla. |
| 7. |
Cover and refrigerate for a minimum of 8 hours or until no warmer than 43˚F/6˚C. Alternatively, cool in an ice water bath. Set a covered container in the freezer. |
| 8. |
Churn the pineapple custard in a prechilled ice cream maker. Transfer the ice cream to the chilled container. Press a piece of plastic wrap on top, cover it, and allow it to firm in the freezer for about 4 hours before serving. |
| 9. |
Store in a covered storage container up to 3 days in the freezer. |
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