Irish Spice Bag Ice Cream 

Fired chicken and french fry ice cream with a Irish spice bag seasoned caramel swirl.

Fried Chicken & Fry Ice Cream

Ingredients

Infusions

  • 6 oz fried chicken skin & crust only (no meat)

  • 6 oz fresh French fries (or leftover fries freshly re-fried to crisp them)

  • 2 cups heavy cream

  • 1 cup whole milk

  • 1 tbsp neutral fry oil (from frying the chicken or fries)

Custard

  • 6 egg yolks

  • ¾ cup sugar (you can reduce to ½ cup if you want more savory)

  • ⅛ tsp MSG (optional but strongly recommended)

  • ½ tsp vanilla extract (optional but balances flavor)

  • Tiny pinch white pepper (just a pinch — powerful!)

Step 1 — Fried Chicken Fat Infusion

  1. Bake chicken skin & crust scraps at 350°F / 175°C for 10–12 min until  crisp and browned.

  2. Heat 1 cup of cream until steaming (not boiling).

  3. Add chicken bits to cream and steep 45 minutes.

  4. Strain through cheesecloth, pressing lightly, chill the infused cream immediately.

Step 2 — French Fry Milk Infusion

  1. Heat milk + 1 tbsp fry oil to warm.

  2. Add chopped or pressed fries while hot.

  3. Steep 20–30 minutes.

  4. Strain thoroughly, chill quickly.

Step 3 — Make Custard

  1. Whisk yolks & sugar.

  2. Heat remaining 1 cup cream to steaming.

  3. Temper into yolks, return to pot.

  4. Cook on low, stirring constantly to 170–175°F until coats a spoon.

  5. Off heat: add vanilla (if using).

  6. Add 2 teaspoons chicken base

  7. Combine with both chilled infusions.

  8. Chill overnight (covered)

Step 4 — Churn + Harden

  1. Churn in ice cream maker until soft-serve consistency.

  2. Hard-freeze 4 hours before serving.

Irish Spice Bag Infused Caramel Swirl for Ice Cream

Makes enough for ~1.5 quarts of ice cream

Ingredients

  • 1 cup (200 g) granulated sugar

  • ¼ cup (60 ml) water

  • ¾ cup (180 ml) heavy cream — warmed

  • 2 tbsp (28 g) butter

  • 2 1/2 tsp Irish Spice Bag Seasoning 

Instructions

1/ Caramelize the sugar

  • Add sugar + water to a medium saucepan

  • Heat over medium, no stirring

  • When syrup hits a deep amber color → pull it from heat

2/ Add cream carefully

  • Whisk in the warm cream slowly (it will bubble aggressively)

  • Return to low heat and stir until fully smooth

3/ Finish

  • Add butter, whisk to a glossy sauce

  • Add spice blend

  • Simmer 1–2 minutes to slightly thicken

4/ Cool completely

  • Target texture: thick but pourable, like warm honey

  • Chill to room temp before adding to ice cream

Swirl Technique (Important!)

  • When ice cream is done churning (soft-serve consistency

  • In a storage container:

    • Spread a layer of ice cream

    • Drizzle thin ribbons of caramel

    • Repeat layers — don’t stir it together

  • Freeze at least 4 hours before scooping

Topping

  • 1/2 medium white onion, sliced into half moons

  • fresno chili (or red jalapeño), sliced (de-seeding optional for lower heat)

  • 1 green Serrano chili, sliced (de-seeding optional for lower heat)

  • 4 garlic cloves, finely-chopped

Sauté onions until soft, add chilis, then garlic and season with Irish spice bag seasoning blend. Once the onions and chilis are well cooked.