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)
- 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.
- 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!
- 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.
- 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.