Chili Crisp Vanilla

Steps

1. Microwave 20 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese30 g full-fat cream cheese2 tbsp full-fat cream cheese2 tbsp cream cheese in a large bowl for 10 seconds to soften it.
2. Whisk in 65 g caster or granulated sugar75 ml caster or granulated sugar⅓ cup granulated sugar100 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar and 2 tsp pure vanilla extract2 tsp pure vanilla extract2 tsp vanilla extract1 tbsp pure vanilla extract1 tbsp pure vanilla extract1 tbsp vanilla extract for about 1 minute, until it looks like frosting.
3. Slowly whisk in 170 ml whipping cream170 ml whipping cream¾ cup heavy cream255 ml whipping cream260 ml whipping cream1 cup + 1 tbsp heavy cream and 220 ml whole milk220 ml whole milk¾ cup + 3 tbsp whole milk330 ml whole milk330 ml whole milk1⅓ cups whole milk until the sugar has dissolved.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
6. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
7. Scoop into bowls and spoon 1½ tbsp chili crisp1½ tbsp chili crisp1½ tbsp chili crisp2 tbsp chili crisp2 tbsp chili crisp2 tbsp chili crisp over the top, mostly the crunchy bits with a little of the oil.

To serve: Eat right away, while the chili crisp is still crunchy.