Do you like to add sriracha to everything? Put it in your ice cream! This homemade Sriracha Ice Cream Recipe might sound crazy, but it is so creamy and (surprisingly) so, so good with a hot, hot, hot aftertaste! I didn’t think it was possible for ice cream to be both hot AND cold, but here it is!
Sriracha Ice Cream Recipe
Summer is heating up and so is this Sriracha Ice Cream! This is a homemade “churn” ice cream recipe, meaning you’ll need an ice cream maker to make this at home. I prefer churn ice cream, I just think it’s creamier and tastes better!
Plus, making homemade ice cream is pretty easy. I use this ice cream maker and it only takes me about 30-40 minutes to make ice cream from scratch. Some of that is time spent waiting while the ice cream maker churns – perfect for cleaning up the kitchen so that when you’re done, you’re done! And then you get a batch of delicious, super creamy ice cream to share with family and friends!
I know a lot of people are making ice cream at home right now and the above ice cream maker might be sold out, so here are a few other ice cream maker options. I don’t have them, so I cannot personally recommend them, but they look cute and have good reviews!
I always plan to make my ice cream the day or night before I plan to eat it, just so that it has time to harden in the freezer. You can definitely eat it right away and right out of the ice cream maker, but it will have a better “ice cream” consistency and will scoop better onto a cone if you allow it to firm up in the freezer overnight.
I use either this ice cream container or this larger 1.5 quart size ice cream container to store my ice cream in the freezer, but I’ve also previously just lined 13×9 baking pans with parchment paper and then covered the ice cream with more parchment paper before sticking it into the freezer.
- Heavy Whipping Cream
- Egg Yolks
Hot Tip: I think I added too much Sriracha (2 Tbsp) to my ice cream for my wimpy taste buds. Use only 1 T of Sriracha in your homemade ice cream recipe if you like Sriracha, 2T if you really like Sriracha, or 3-4T if your taste buds are dead.
Here’s the full recipe:
- 1 cup milk
- 2 cups heavy whipping cream
- ¾ cup granulated sugar, divided
- 2 pinches of salt
- 5 egg yolks
- 1-2 Tbsp Sriracha
- Combine the milk, heavy whipping cream, half the sugar, salt, and Sriracha in a saucepan and bring to a boil over medium heat, whisking intermittently.
- While heating, combine the egg yolks and the other half of sugar in a bowl and whisk to combine.
- When the milk mixture has come to a boil, pour ⅓ of it into the egg mixture and stir. Then pour another ⅓ and stir, and then the final ⅓ and stir.
- Next, pour the entire mixture back into the saucepan and heat, stirring constantly for 2 minutes, but do not let it come to a boil.
- Then transfer the mixture to a clean bowl, allow it to come to room temperature, and then refrigerate for 1-2 hours.
- After the mixture is chilled, follow the manufacturer's instructions on your ice cream maker to make the ice cream.
- Transfer ice cream to a freezer safe container for storing.
- When serving, top with extra Sriracha if you want it extra HOT!