| • | 1 1/2 cups The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 3 egg yolks |
| • | 2 cups milk |
| • | 1/2 cup sugar |
| • | 1/2 cup heavy cream |
| • | 1 tsp. dried chile flakes |
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| Method: |
| 1. | Place the egg yolks in a small bowl and whisk until light in color. |
| 2. | Heat milk and sugar. |
| 3. | Whisk a bit of the hot milk mixture into the egg yolks. Return the mixture to the saucepan and cook until thickened, about 5 minutes. Temperature will be about 180°F and will coat the back of a spoon. |
| 4. | Stir in chile flakes and chill in refrigerator. Whisk in the Carmelized Pineapple Concentrate and cream. |
| 5. | Place in ice cream maker and freeze according to manufacturer’s instructions. |
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