Sriracha Ice Cream

sriracha ice cream | neurotic baker
sriracha ice cream | neurotic baker
sriracha ice cream | neurotic baker
sriracha ice cream | neurotic baker

For my second installment of “it’s too hot to use the oven so let’s make lots of ice cream”, I made sriracha ice cream and topped it with bacon. Yep, bacon. I’m a firm believer that just about everything is better with bacon.

To be honest, I’m not a fan of spicy foods or desserts. I mean, I like a little spice, but not so spicy that I need a glass of milk on hand and can’t taste anything. That’s what makes this ice cream special. It’s got a little heat with the cream built right in!

I was surprised and how much I liked the sriracha and it’s rekindled my interest in getting back into making savory ice cream. I’ve dabbled in the past with basil and blue cheese, but I’m curious to see what new flavors will inspire me. Ideally, I would love to add bacon to the ice cream itself, but I’m too in love the creamy then crunchy texture of the crispy bacon. Maybe I’ll try sweet corn next? Or chili powder? Chinese five spice?

Sriracha Ice Cream

  • 1 ½ cups heavy cream (, chilled)
  • 1 cup whole milk
  • ½ cup sugar (, divided)
  • A pinch of kosher salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons sriracha hot chili sauce
  • 5 large egg yolks
  • Bacon cooked crisp and roughly chopped (, optional)
  1. Combine whole milk, ¼ cup sugar, vanilla and a pinch of kosher salt in a medium saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat.
  2. Whisk 5 large egg yolks and ¼ cup sugar in a medium bowl until pale, about 2 minutes. You will feel like you’re whisking forever, so if you want, you can also use an electric hand mixer, or one of those old timey egg beater if you have one!
  3. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Add sriracha and cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard through a fine sieve (or colander) into a medium bowl. Strain custard into a medium bowl set over a bowl of ice water and stir in chilled heavy cream; let cool, stirring occasionally.
  4. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week. Serve with bacon sprinkled on top.

10 Comments Add yours

  1. Yes, but it may not taste the same. I think chipotle would be interesting. I may add a subtle smokey flavor.

  2. IcedT says:

    Hey, I am making this recipe for my family and we do not have sriracha, but we have other hot pepper hot sauces and chipotle tabasco sauce, so could I use those instead

  3. It would definitely be interesting 🙂

  4. Elan says:

    I left It out just in case. However chocolate sriracha ice cream sounds pretty good, so the espresso powder might work with that addition . Cheers!

  5. I’m so glad you noticed that! It was a mistake on my part and before I enlisted by BF as a proofreader 🙂 I don’t use espresso powder in this recipe.

  6. Elan says:

    So when do you add in the espresso powder or was this not supposed to be in this particular recipe?

  7. Me too! And maybe I will do a break down soon!

  8. Viv says:

    Thank you so much! I find the whole experimentation process super interesting. I hope you do a whole break down of your results one day.

  9. Thanks for catching that! It’s milk in the beginning and heavy cream at the end. I will make the change. To be honest, I’m experimenting with whether or not it changes the texture of the ice cream by cooking a small amount of milk versus a large amount of cream. I like adding the cold cream at the end because it speeds up the cooling process a bit.
    Hope this wasn’t too much information!!

  10. Viv says:

    This sounds amazing! I love unexpected ice cream flavors (I tried hatch pepper and pecan the other day), so I’d love to give this a try. You mention whole milk in the recipe twice, but not the heavy cream. Is the heavy cream added at the beginning of the recipe or is it poured in at the end?

    Thank you!

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