Ingredients for Sea Salt Ice Cream
- 4 large egg yolks
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/4 teaspoon sea salt
- Blue Food Coloring
- Green Food Coloring
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How to Make Sea Salt Ice Cream
- In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring constantly, until the sugar dissolves completely.
- Remove from heat and stir in the sea salt and vanilla extract.
- In a separate bowl, whisk the egg yolks until light and frothy.
- Temper the egg yolks by slowly whisking in a small amount of the warm cream mixture. This prevents the eggs from scrambling.
- Pour the tempered egg yolks into the remaining cream mixture and return to the stovetop over low heat.
- Cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 170°F or 77°C). Do not boil.
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl. This removes any lumps or cooked egg bits.
- Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate the custard for at least 4 hours, or preferably overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden further.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
90g
Fat
115g
Carbs
10g
