Chili Crisp Sea Salt Caramel Toffee Ice Cream
Ingredients
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
- 1/4 cup sugar
- 3/4 cup Monin Sea Salt Caramel Toffee Sauce
- 1-2 Tbsp. chili crisp
Glass: Culinary
Glass Size: 3 cups.
Instructions
- In a saucepan over medium heat, bring the milk and cream to a light simmer.
- In a mixing bowl beat egg yolks and sugar with a whisk until thick and pale yellow.
- While whisking continuously, slowly pour the hot cream into egg yolk mixture until the yolks are tempered, making sure not to curdle them.
- Transfer the mixture back into the saucepan and heat over low heat, stirring constantly until it has thickened and reached a temperature of 175 degrees Fahrenheit.
- Remove the mixture from the heat, transfer to a mixing bowl and refrigerate until cold.
- Once chilled, remove from the refrigerator and add the sea salt caramel toffee sauce, stirring to combine.
- Pour the mixture into an ice cream maker and process according to manufacturer's directions.
- Once frozen transfer to a container and fold in the chili crisp. Cover tightly and store in the freezer for at least 2 hours or preferably overnight.
