Spicy Seafood Ice Cream

1Preparing the Ice Cream Base In a mixing bowl, combine the heavy cream (2 cups), whole milk (1 cup), condensed milk (1 cup), sugar (½ cup), and vanilla extract (1 teaspoon). Whisk until the sugar (½ cup) has dissolved and everything is well combined.

2Churning the Ice Cream Pour the ice cream base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

3Making the Spicy Sauce While the ice cream is churning, prepare the spicy sauce by combining sriracha sauce (1 tablespoon) and soy sauce (1 tablespoon) in a small bowl. Mix well.

4Adding the Spicy Sauce Once the ice cream has reached a soft-serve consistency, transfer it to a freezer-safe container. Drizzle the spicy sauce over the ice cream in a swirl pattern.

5Adding the Seafood Toppings Sprinkle the chopped mussels (1 cup) and anchovy fillets (8) over the top of the ice cream.

6Freezing the Ice Cream Cover the container and freeze the ice cream for at least 4 hours or until firm.

7Garnishing the Ice Cream Once the ice cream is firm, scoop it into bowls or cones. Sprinkle crushed BBQ Pringles on top as a crunchy garnish.