Step 1
In a large 20 qt metal container add milk, cream, vanilla sugar, and TOSTITOS^®.

Step 2
Cover airtight and refridgerate overnight.

Step 1
Prepare ice cooling station, thermometer and whisk.

Step 2
Strain infused based through fine sifter/chinoise, pressing chips to release as much tostitos flavor as possible.

Step 3
Transfer base to a large saucepan or kettle, set to medium heat, stirring occasionally, until mixture is warm and begins to steam.

Step 4
In a separate bowl, whisk together the egg yolks, second sugar, and stabilizer. whisk until light and pale.

Step 5
Ladle half of the warm base into the yolks whisking constantly, slowly whisk the egg-milk mixture back into the pot. whisk.

Step 6
Cook the custard, stirring constantly, until thick enough to coat the back of a wooden spoon (nape), the mixture should register between 175-180f degrees and around 7-10 mins.

Step 7
Immediately strain the mixture though a chinoise into a bowl or container set on top of the prepared ice bath.

Step 8
Cool the custard in the ice bath until base reaches room temp. wrap with plastic wrap against the surface, refridgerate until chilled between 4hrs to overnight.

Step 9
Pour the chilled misture into a commercial ice cream maker, such as a taylor or carpigiani, according to manufacturers directions. place in an airtight container. cover ice cream and freeze until the ice cream is firm. can be served the same day after 2 hrs of freezing. best if made 3 days-1 wk in advance for optimum texture.

Step 10
Can be made as a crème anglaise to top ready made ice cream with if ice cream machine is not available.