Sriracha-Flavored Frozen Dessert Launch Unveiled
Hey there, dessert enthusiasts!
Let's shake things up with a piping hot recipe for Sriracha Custard Ice Cream, a unique blend of heat and sweetness that'll light up your taste buds!
Here's the scoop:
Ingredients (6)
- 2 cups of heavy cream
- 1 cup of whole milk
- 1/2 cup of granulated sugar
- 3 large egg yolks
- 1 tsp of vanilla extract
- 2-3 tsp of Sriracha Sauce (customize to your tastebuds)
Equipment:
- Saucepan
- Whisk or hand mixer (optional)
- Ice Cream Churner (also optional, or a freezer-safe container)
Prep Steps:
- Mix the base:
- Pop 1 cup of heavy cream, 1 cup of whole milk, and 1/2 cup of granulated sugar in a medium saucepan. Heat over medium heat, stirring until the sugar dissolves.
- In a separate bowl, whisk together the 3 large egg yolks. Gradually drizzle a little bit of warm cream mixture into the egg yolks, whisking continuously. This step prevents the eggs from cooking abruptly.
- Once tempered, slowly pour the egg yolk mixture into the saucepan with the cream mixture, whisking incessantly.
- Cook on low heat until the mixture thickens enough to coat the back of a spoon (roughly 10 to 15 minutes).
- Add flavorings:
- Turn off the heat. Stir in the 1 tsp of vanilla extract and adjust the sriracha sauce amount according to your preferred level of heat.
- Cool the Custard:
- Allow the custard to cool down to room temperature. Cover it with plastic wrap and refrigerate it for at least 2 hours or up to overnight.
- Churn or Freeze: Option 1: Using an Ice Cream Churner
- Churn the custard in an ice cream maker according to the manufacturer's instructions, typically around 20-30 minutes.
Option 2: Without an Ice Cream Churner - Transfer the chilled custard into an airtight container and pop it into the freezer. Every 30 minutes, take the container out and blend the mixture with a fork or whisk to bust up any ice crystals that might form. Continue this process for 2-3 hours until your desired consistency is achieved.
- Enjoy the Goods:
- Once it's reached your desired consistency, serve up this delightful creation! If it's too stiff, let it sit at room temperature for a few minutes before dishing it out. Happy munching!
In this unique recipe for Sriracha Custard Ice Cream, we require 2 cups of heavy cream, 1 cup of whole milk, and 1/2 cup of granulated sugar. Additionally, you need 3 large egg yolks, 1 tsp of vanilla extract, and 2-3 tsp of Sriracha Sauce. Prepare the base by mixing the first three ingredients in a saucepan, and in a separate bowl, whisk the egg yolks. Gradually, add some warm cream mixture to the egg yolks while whisking continuously to prevent cooking. Combine the egg yolk mixture with the cream mixture, cook until thickened, then add vanilla and adjust the Sriracha sauce. After cooling and refrigeration, you can choose to churn the custard in an ice cream maker or freeze and stir it manually every 30 minutes for a few hours. Enjoy your piping hot dessert, dessert enthusiasts!
