For some hot and spicy food lovers, Sriracha is included in almost every meal. Eggs? Check. Tacos? Check. Breakfast taco? Double check. Heat seekers just can’t get enough of this hot sauce. If you’re a Sriracha-obsessed foodie, here’s the next level recipe to try: Sriracha ice cream sundae.
If you’ll put Sriracha on and in just about anything, it’s time to try it in dessert. You’ll find this hot and spicy ice cream is the perfect mixture of hot and cold. It goes down smooth and cold to your taste buds with a mild, spicy kick to push it up a notch. Call it the perfect blend of fire and ice in your mouth. If you love Sriracha, you shouldn’t miss out on this. Make it a sundae with extra Sriracha, red hot candies, and basil on top. So, can you take the heat?
Sriracha Ice Cream Sundae
Serves 6 (serving size: 1 cup)
Active 35 min. Total 5 hours, 15 min., plus overnight chilling
2 cups whole milk
1/2 tsp. kosher salt
4 1/2 cups heavy cream, divided
1 1/4 cups plus 2 Tbsp. granulated sugar, divided
6 large egg yolks
1/4 cup Sriracha, plus more for garnish
Red food coloring gel
Cayenne pepper, red cinnamon candies, small red chile peppers, and basil leaves
1. Combine milk, salt, 4 cups of the cream, and 1 cup of the sugar in a large saucepan over medium. Cook, stirring occasionally, until sugar is dissolved, about 15 minutes.
2. Whisk together egg yolks and 1/4 cup of the sugar in a medium bowl until pale, 1 to 2 minutes. Gradually add 2 cups of the hot cream mixture to egg yolks, whisking constantly.
3. Pour egg yolk mixture into remaining cream mixture. Cook, stirring often, until thickened and mixture coats the back of a spoon, 8 to 10 minutes. Transfer mixture to a large bowl; stir in Sriracha and a few drops of food coloring to reach desired color. Press a piece of plastic wrap directly on surface, and chill overnight.
4. Pour chilled custard mixture into frozen freezer container of a 2-quart electric ice-cream maker, and proceed according to manufacturer’s instructions. (Instructions and times may vary.) Transfer to an airtight freezer-safe container. Cover and freeze until firm, at least 4 hours.
5. Whisk together remaining 1/2 cup heavy cream and 2 tablespoons sugar in a medium bowl until soft peaks form, about 3 minutes.
6. Rim edges of 6 sundae bowls with Sriracha and cayenne. Place 3 (1/3 cup) scoops of ice cream in each bowl. Drizzle with Sriracha, top with whipped cream, cinnamon candies, chile peppers, and basil.