Julie puts a spicy twist on homemade ice cream.
1 cup whole milk
1 cup heavy cream
3/4 cups granulated sugar
4 large egg yolks
1 tsp vanilla extract
1 cup Flamin Hot Cheeto Dust
1/2 cup Flamin Hot Cheetos, chopped
Freeze ice cream maker base as recommended by manufacturer.
In the saucepan, combine milk, cream, vanilla and half of the sugar. Set over medium heat and cook, stirring occasionally, until mixture simmers, about 5 minutes.
Meanwhile, in a separate bowl whisk the yolks with the remaining sugar until thick and pale in color, roughly 5 minutes.
Just as the cream mixture comes to a boil, take it off the heat and slowly pour a thin stream (about 1/2 cup) into the yolk mixture, whisking the yolks constantly. Pour in roughly half of the cream mixture before combining both mixtures into the pot along with the Cheeto dust.
Return pan to stovetop over low heat. With a wooden spoon, continue stirring until mixture registers 165 degrees to 180 degrees F on a candy thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, but not boiling. Refrigerate for 12 to 24 hours before using.
Place chilled the mixture into your ice cream maker and follow the manufacturer's instructions for using the machine. Once the ice cream has churned transfer to a large tupperware and sprinkle the chopped Cheetos on top so they stay relatively crispy. Freeze for 4 hours before serving.
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