Sriracha Lime Ice Cream

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.