Chili crisp ice cream
- 2 large eggs
- 3⁄4 cup sugar
- 1 cup whole milk
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 3 tablespoons chili crisp
In a large bowl, crack and whisk both eggs for around two minutes until frothy.
Slowly incorporate your 3/4's of a cup of sugar a little bit at a time.
Whisk while adding sugar and continue this until the sugar is dissolved.
Add whole milk, heavy cream and vanilla. Whisk everything well.
Follow the instructions on your ice cream maker. Ours runs for 25 minutes with the last 5 minutes being the time when you add things like nuts or chocolate chips.
During the last five minutes of the ice cream maker's cycle add the chili crisp to get it to be incorporated.
At this point you will have soft serve consistency ice cream. If you want a firmer ice cream place in the freezer for at least two hours.
Store in the freezer and enjoy.
If your chili crisp is really oily, you will want to strain it out to just the crunchy bits for this recipe. Extra oil in the ice cream will not help it set up properly.