Carmelized Pineapple Chile Gelato

    • 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
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.