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​

Serving Size: 3 cups.

Instructions:

1. In a saucepan over medium heat, bring the milk and cream to a light simmer.​
2. In a mixing bowl beat egg yolks and sugar with a whisk until thick and pale yellow.​
3. While whisking continuously, slowly pour the hot cream into egg yolk mixture until the yolks are tempered, making sure not to curdle them.​
4. 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. ​
5. Remove the mixture from the heat, transfer to a mixing bowl and refrigerate until cold. ​
6. Once chilled, remove from the refrigerator and add the sea salt caramel toffee sauce, stirring to combine.​​
7. Pour the mixture into an ice cream maker and process according to manufacturer's directions.​
8. 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. ​​