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Gochujang Spiced Ice Cream
- Gradually whisk the hot cream mixture into the egg yolks, a little at a time, to temper the eggs. This prevents them from curdling.
**Cook the Custard:**- Pour the tempered egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon (about 5-7 minutes). Do not let it boil.
**Add Gochujang and Flavorings:**- Remove the custard from heat and stir in the gochujang, vanilla extract, and salt until well combined. Adjust the amount of gochujang to taste, depending on how spicy you want the ice cream.
