Beer makes batters better, meat more tender, and sauces more flavorful.
Sriracha Ice Cream
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- #107408
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1/3 cup sriracha (use less if desired)
1/2 cup sugar
1/2 pint whole milk
5 egg yolks
1 teaspoon vanilla extract
1/2 pint heavy whipping cream
directions
Slowly heat the first 5 ingredients in a double boiler until they reach a custard-like consistency at about 175 degrees F. Remove from the heat, whisk in cream and vanilla, and cool completely in the refrigerator.
Transfer mixture to the bowl of your ice cream maker and process it until it is about the consistency of soft-serve ice cream. If you like, you can eat it now, or chill it in the freezer for a few more hours to harden.
Recipe Source: Jacob Leland
added by
Joanna
nutrition data
168 calories, 12 grams fat, 12 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
August 9, 2010
We just HAD to try this recipe when we saw it. If you don't like heat in your food then skip it. It's not overpoweringly "hot" but it has heat. The cool creaminess of the ice cream mixed with the sriracha is unexpected but a great combination! Only serve this in small quantities though. It would make a nice garnish alongside another sweet dessert (like maybe a caramel brownie?).