Sriracha Lime Ice Cream

01Method

1. 1

   Add the cream, milk, half the sugar, sriracha, and salt to a large saucepan. Warm over medium heat, whisking now and then, until the mixture just begins to steam — do not let it boil.

2. 2

   In a separate bowl, beat together the egg yolks, remaining sugar, and lime zest. Slowly ladle about one-third of the hot cream into the egg mixture, whisking continuously. Add another third, whisk again, then incorporate the final third.

3. 3

   Return the combined mixture to the saucepan and cook for 2 minutes over medium heat, whisking constantly without letting it boil. Transfer the custard to a lidded bowl, let it cool to room temperature, then refrigerate until fully chilled, at least 4 hours or overnight.

4. 4

   Churn the chilled custard in an ice cream maker for approximately 30 minutes following the manufacturer's directions. Enjoy straight away as soft-serve, or spoon into a freezer-safe container and freeze for at least 2 hours until scoopable.