On medium heat boil half and half in a pot with 200 gms of sugar.

Add the crushed tamarind and let it steep for fifteen minutes.

Bring the mixture back to a to boil while whisking 50 gms sugar, salt, chili powder and yolks in a separate bowl.

Temper the mixture and bring that liquid back on the stove whisking for ten seconds.

Cool over ice bath.

Strain.

Proceed by freezing the liquid in an ice cream machine as per the manufacturer’s instruction manual.

When serving, add a pinch of sea salt over the ice cream.