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

Cover airtight and refridgerate overnight.

Prepare ice cooling station, thermometer and whisk.

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

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

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

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

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.

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

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.

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.

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