Grilled Pineapple With Honey Sriracha Sauce And Basil Ice Cream

• FOR THE ICE CREAM:
• 1 cup Whole Milk
• 3/4 cups White Shugar
• 2 cups Heavy Cream
• 5 Egg Yolks
• 1/2 cups Chopped Basil
• FOR THE PINEAPPLE:
• 1 Pineapple, Cut Into Wedges Or Rings
• 4 Tablespoons Butter
• 1/4 cups Honey
• 2 Tablespoons Sriracha

1. For the ice cream:
2. The day before you intend on serving, add ice cream ingredients into a large bowl. Whisk until all ingredients are combined. Cover and let sit in the refrigerator overnight.
3. About 3 hours before serving, add to ice cream maker and make ice cream. Churn for 15-20 minutes. Place in freezer to harden.
4. For the honey-Sriracha glazed pineapple:
5. Cut pineapple into te desired shape, wedges or rings. Preheat grill to 350u0b0F.
6. In a medium saucepan over medium-low heat, add butter. When butter is melted, add honey and Sriracha. Stir and heat until all ingredients are incorporated.
7. Meanwhile, remove ice cream from the freezer.
8. Once grill is heated, lightly coat pineapple with sauce. There should be plenty left over. Place pineapple on the grill and cook for 5 minutes; feel free to brush with glaze. Flip and cook the other side for 5 minutes. Once again, brush with glaze.
9. Remove pineapple from grill and serve with ice cream.

cream, milk, white shugar, heavy cream, egg yolks, chopped basil, pineapple, pineapple, butter, ubc, sriracha

Taken from tastykitchen.com/recipes/desserts/grilled-pineapple-with-honey-sriracha-sauce-and-basil-ice-cream/ (may not work)