Sriracha Ice Cream
This is an extraordinary dessert that combines sweet and spicy flavors. The coconut milk base with sriracha creates an unexpected but delightful combination, complemented by an orange tarragon sauce and coconut cookies.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
- Coconut milk200 ml
- Sweetened Condensed Milk100 ml
- Sriracha10 ml
- Heavy cream (35%)200 ml
- Orange juice50 ml
Instructions
11 steps- 1
Blend the coconut with its juice.
5 min
- 2
Add coconut milk, sweetened condensed milk, and sriracha. Mix well.
5 min
- 3
Strain the mixture and heat on the stove, but do not bring to a boil.
10 min
- 4
Whisk the egg yolks and sugar together.
5 min
- 5
Heat the heavy cream, bring to a boil.
5 min
- 6
Mix all the bases together.
5 min
- 7
Place in the freezer for several hours until firm.
240 min
- 8
Mix the strained coconut flakes with powdered sugar, butter, and flour.
5 min
- 9
Bake the cookies at 180 degrees Celsius until golden brown.
15 min
180°C
- 10
Sprinkle sugar on the cashews and caramelize them in a pan.
5 min
- 11
Add butter, tarragon, and a touch of sriracha to the orange juice. Simmer until thickened.
10 min
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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