Chili Crisp Sea Salt Caramel Toffee Ice Cream

Ingredientes

  • 1 1/2 cups heavy cream​
  • 1 cup whole milk​
  • 6 large egg yolks​
  • 1/4 cup sugar​
  • 3/4 cup Sea Salt Caramel Toffee Sauce ​
  • 1-2 Tbsp. chili crisp​

Vaso/Copa: Culinary

Tamaño: 3 cups.

Preparación

      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. ​​