Spicy and Tangy Sriracha Lime Ice Cream

Indulge in the unique and tantalizing combination of spicy sriracha and tangy lime with this homemade ice cream recipe. The rich and creamy base is infused with a kick of heat and a burst of citrus, making it a perfect summer treat for adventurous taste buds. With just a handful of ingredients and a simple process, you can create this irresistible frozen dessert that will leave you craving for more.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tablespoon sriracha sauce
• Zest of 2 limes
• Juice of 2 limes
• 1 teaspoon vanilla extract

Directions

1. In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Heat the mixture over medium heat until steaming, but not boiling.
2. In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and creamy.
3. Slowly pour the hot milk mixture into the egg yolks while whisking continuously to temper the eggs.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Remove the saucepan from heat and stir in the sriracha sauce, lime zest, lime juice, and vanilla extract until well combined.
6. Place the mixture in a bowl and cover it with plastic wrap, ensuring the wrap directly touches the surface to prevent a skin from forming.
7. Refrigerate for at least 4 hours or overnight to chill the mixture.
8. Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
9. Transfer the ice cream to an airtight container, smoothing it out with a spatula.
10. Cover the container and freeze for at least 4 hours or until firm.
11. Serve the sriracha lime ice cream in bowls or cones, garnished with extra lime zest if desired.

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