Are you one of those persons that smothers everything in hot sauce? I have a treat in store for you. This ice cream meets your appetite for both cold and hot foods.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 7 hrs |
| Total Time: | 7 hrs 25 mins |
| Servings: | 8 |
| Yield: | 1 quart |
Ingredients
- 2 cups heavy whipping cream
- 1 cup milk
- ¾ cup white sugar, divided
- 1 tablespoon sriracha sauce
- 1 pinch salt
- 5 egg yolks
- 1 teaspoon grated lime zest
Instructions
- Combine cream, milk, 1/2 of the sugar, sriracha sauce, and salt in a large saucepan. Heat over medium heat until almost boiling, whisking occasionally. Do not boil or the cream will separate.
- Whisk egg yolks, remaining sugar, and lime zest in a separate mixing bowl. Pour 1/3 of the hot cream mixture into the egg yolk mixture; whisk to combine. Repeat this step 2 more times until the cream mixture is fully incorporated into the egg yolk mixture.
- Pour the entire mixture back into the saucepan and heat for 2 minutes, whisking constantly. Do not boil. Transfer to a clean bowl with a lid and cool to room temperature. Refrigerate until thoroughly chilled, 4 hours to overnight.
- Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 30 minutes. Serve immediately as soft-serve or transfer to an freezer-safe container and freeze until scoopable, at least 2 hours.
- For a fun topping, cut an egg roll wrapper into thin strips and place the strips on a baking sheet. Lightly spray the strips with nonstick cooking spray. Bake for 6 minutes at 400 degrees F (200 degrees C), flipping the strips halfway through.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 212 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 15 g |
| Sodium | 139 mg |
| Sugars | 20 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and super creamy. Next time, I’ll add some lime juice and more zest. What a great idea!