Take a plain ice cream and give it new life with the addition of Sriracha, a spicy sauce that is usually reserved for Thai and Vietnamese cooking.
Sriracha sauce has a kick to it. So if hot foods aren’t for you then avoid Sriracha ice cream. For everyone else, you’re going to love this flavour. You get the initial delicious taste of vanilla ice cream with a surprise hit of heat soon after. A lot like this ice cream which is also a must-try dessert.
If you don’t have any Sriracha then you can substitute with Tabasco sauce. No Tabasco? Toss in a teaspoon or two of ground chilli.
Sriracha Ice Cream
- 3 egg yolks
- 3/4 cup sugar
- 1 cup full cream milk
- 1 1/2 cups thickened cream
- 1 tsp vanilla
- 2 Tbsp Sriracha
- 1 pinch kosher salt
- Whisk yolks and sugar in a medium bowl until pale in colour then set aside.
- Add milk and cream to a large saucepan and heat, stirring occasionally, on medium heat until simmering.
- Remove saucepan from heat and scoop out a cup of the heated milk. Whisk the milk into the yolks until combined then slowly stir them back into the saucepan of milk.
- Resume heating the milk on a low-medium heat until it thickens. When it coats the back of a spoon remove from heat and stir in the vanilla, sriracha and salt.
- Pour into an airtight container and refrigerate for at least 3 hours until chilled.
- Add to an ice cream machine and churn as per manufacturer's instructions. Scoop into a container and freeze until hardened.