Are you one of those people who puts hot sauce on everything? Have I got a treat for you! This ice cream satisfies both your cold and hot craving.


Recipe Summary

15 mins
10 mins
7 hrs
7 hrs 25 mins
1 quart


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine cream, milk, 1/2 of the sugar, sriracha sauce, and salt in a large saucepan. Heat over medium heat until almost boiling, whisking occasionally. Do not boil or the cream will separate.

  • Whisk egg yolks, remaining sugar, and lime zest in a separate mixing bowl. Pour 1/3 of the hot cream mixture into the egg yolk mixture; whisk to combine. Repeat this step 2 more times until the cream mixture is fully incorporated into the egg yolk mixture.

  • Pour the entire mixture back into the saucepan and heat for 2 minutes, whisking constantly. Do not boil. Transfer to a clean bowl with a lid and cool to room temperature. Refrigerate until thoroughly chilled, 4 hours to overnight.

  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 30 minutes. Serve immediately as soft-serve or transfer to an freezer-safe container and freeze until scoopable, at least 2 hours.

Cook's Note:

For a fun topping, cut an egg roll wrapper into thin strips and place the strips on a baking sheet. Lightly spray the strips with nonstick cooking spray. Bake for 6 minutes at 400 degrees F (200 degrees C), flipping the strips halfway through.

Nutrition Facts

327 calories; protein 3.9g 8% DV; carbohydrates 22.4g 7% DV; fat 25.4g 39% DV; cholesterol 212mg 71% DV; sodium 138.9mg 6% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious and super creamy. Next time I ll add some lime juice and more zest. What a great idea! Read More