Sriracha Lime Ice Cream recipe

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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

Nutrition Info

327 calories
carbohydrate: 22.4 g
cholesterol: 212 mg
fat: 25.4 g
fiber: 0.1 g
protein: 3.9 g
saturatedFat: 15.1 g
servingSize: -
sodium: 138.9 mg
sugar: 20.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

1 quart

Recipe Note

Are you one of those people who puts hot sauce on everything? Have I got a treat for you! This ice cream satisfies both your cold and hot craving.

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