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Yes, you read the title right — Flamin’ Hot Cheeto ICE CREAM. I’m obsessed with flamin’ hot cheetos to begin with, and I have been since I discovered it. However, never in a million years did I think that i was going to turn it into ice cream and fall in love with it more. This is not your fanciest dessert, for sure, but it’s something I think is totally mind-blowing and should be shared with.
When you eat this ice cream, it is cold, sweet, and delicious in your mouth. It’s actually a little savoury from the cheese flavour. As the ice cream melts, the heat HITS YA RIGHT in the back of your throat, and all of a sudden your mouth is burning. In the words of my little brother and first taste tester — “it tastes good but… it’s weird”. I really hope you try this recipe out, I think hot ice cream is something everyone should experience once in their lifetime.
480 mL (2 cups) Heavy Cream
250 mL (1 cup) Milk
6 Egg yolks
175g (3/4 cup) Sugar
150g (about 3 cups) finely crushed Flamin’ Hot Cheetos
75g crushed cheetos to fold into the ice cream (optional)
75g crushed cheetos to top your ice cream (optional)
*Note: you can modify the amount of cheetos to suit your tastebuds, but c’mon, you are making flamin’ hot cheeto ice cream, why not go all out!?!?
Method
Place the Cheetos in a bowl and pour the cream and milk in the bowl to soak the Cheetos and cover to submerge and let soak for around 20 min or until milk becomes coloured and spiced.
In a medium bowl, whisk together egg yolks and sugar and set aside.
Strain the milk mixture and be sure to get the most liquid out of the Cheetos as possible. Discard the soggy Cheeto pulp.
Top up your milk mixture to 730mL (or 3 cups) using some cream if you lost a lot of volume after straining the milk from the cheetos.
Pour the milk into a saucepan bring to a simmer on medium heat.
Once the cream starts simmering, pour or ladle a little bit of hot liquid into the egg yolk sugar mixture at a time, while whisking simultaneously. This tempers the eggs so that they don’t cook all at once, and gradually brings the temperature of the egg yolks up without scrambling it.
Once half the liquid is mixed into the egg, pour the egg mixture back into the saucepan and stir to combine. Place back on heat and cook to 80C/176F to pasteurize the eggs.
Strain the milk mixture once again to ensure a smooth egg lump-free ice cream.
Place plastic wrap directly onto the milk mixture in order to ensure no clumps form. Refrigerate until completely chilled, I left mine overnight.
Once the milk is thoroughly chilled, churn in an ice cream maker according to manufacturer’s instructions. When 1 min of churning remains, add in cheetos to fold in (optional).
Scoop your ice cream into air-tight containers, and freeze a few hours or overnight to ensure the ice cream is completely frozen.
ally bakes 