TOSTITOS® Ice Cream
Featuring:
TOSTITOS® Ice Cream
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Prep Time:
30 min
Cook Time:
10 min (+ 4 hr chill & 2 hr freeze)
Total Time:
40 min
Servings:
8-10
Satisfy your sweet cravings with TOSTITOS® Ice Cream, a delightful fusion of creamy vanilla ice cream swirled with crunchy TOSTITOS® chips for a unique and irresistible treat.
Ingredients
Instructions
INFUSION 12 HRS IN ADVANCE:
Step
1
In a large 20 q metal container add milk, cream, vanilla sugar, and TOSTITOS®.
Step
2
Cover airtight and refridgerate overnight.
ICE CREAM BASE
Step
1
Prepare ice cooling station, thermometer and whisk.
Step
2
Strain infused based through fine sifter/chinoise, pressing chips to release as much TOSTITOS® flavor as possible.
Step
3
Transfer base to a large saucepan or kettle, set to medium heat, stirring occasionally, until mixture is warm and begins to steam.
Step
4
In a separate bowl, whisk together the egg yolks, second sugar, and stabilizer. Whisk until light and pale.
Step
5
Ladle half of the warm base into the yolks whisking constantly, slowly whisk the egg-milk mixture back into the pot. Whisk.
Step
6
Cook the custard, stirring constantly, until thick enough to coat the back of a wooden spoon (nape), the mixture should register between 175-180°F and around 7-10 min.
Step
7
Immediately strain the mixture though a chinoise into a bowl or container set on top of the prepared ice bath.
Step
8
Cool the custard in the ice bath until base reaches room temp. Wrap with plastic wrap against the surface, refrigerate until chilled between 4 hr to overnight.
Step
9
Pour the chilled mixture into a commercial ice cream maker, such as a taylor or carpigiani, according to manufacturers directions. Place in an airtight container. Cover ice cream and freeze until the ice cream is firm. Can be served the same day after 2 hr of freezing. best if made 3 days-1 wk in advance for optimum texture.
Step
10
Can be made as a crème anglaise to top ready made ice cream with if ice cream machine is not available.