Sea Salt Ice Cream Recipes

SEA SALT ICE CREAM

Steps:

• Separate the eggs into two good sized bowls.
• Beat the egg whites until stiff.
• Mix the egg yolks and sugar until thick.
• Slowly bring the milk to a boil over medium heat, stirring occasionally.
• Pour the hot milk into yolk/sugar mixture and mix well.
• Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard (DON'T LET IT BOIL! also, if you can't get it to a custard thickness,just get it as thick as you can).
• Pour custard in with beaten egg whites and mix well.
• Add sea salt (keep adding salt until it tastes salty sweet, but be careful not to add to much).
• Put mixture in fridge to cool.
• Once cool, add cream and vanilla .
• (Optional) Add 12 drops of blue coloring, and 3 drops of green coloring.
• Freeze, following your ice cream maker's instructions.
• If you don't have an ice cream maker pour mixture into 1 or 2 metal cake pans and set in freezer. Let sit until edges become firm, then remove and mix. Repeat until uniformly frozen.

HOW TO MAKE SEA SALT ICE CREAM FROM KINGDOM HEARTS

Steps:

• Separate the eggs into 2 separate bowls. Crack each egg, 1 at a time, and separate the whites from the yolks. Put the yolks in 1 bowl, and the whites in another bowl.
• Beat the egg whites until they're stiff. Use an electric mixer or stand mixer set on a low speed for the best results. Keep beating the egg whites until they form stiff peaks, which usually takes about 5 minutes. You can use a whisk to beat the egg whites manually if you don't have a mixer, but it will take a little more effort and elbow grease! Once the egg whites are stiff, set the bowl aside.
• Mix 1/3 cup (67 g) of sugar with the egg yolks. Measure out the white granulated sugar and dump it into the bowl with the egg yolks. Stir the ingredients together until they're fully incorporated.

SALTED CARAMEL ICE CREAM

Steps:

• Heat the sugar in a dry heavy-bottomed sauce pan over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt, then stop stirring and swirl the pan so the sugar melts evenly, and continue cooking until it is a dark amber color.
• Carefully add the heavy cream (the mixture will splatter) and cook, stirring until all the caramel has dissolved. Transfer to a heat-proof bowl and stir in the sea salt. Set the caramel mixture over a bowl filled with ice water and stir until chilled to room temperature. Combine the caramel mixture with the Ice Cream Base and add the vanilla.
• Freeze in an ice cream machine according to manufacturer's directions.
• Heat the milk in a sauce pan over medium-low heat.
• Prepare an ice bath by setting a 2-quart bowl over a larger bowl partially filled with ice water.
• Set a strainer over the smaller bowl and set aside.
• In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
• Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill thoroughly, preferably overnight.

SALTED CARAMEL ICE CREAM

Steps:

• Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.
• Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
• Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
• Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
• Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.

SALTED CARAMEL ICE CREAM

Steps:

• In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns mahogany brown in color (it should be almost but not quite black).
• Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

SEA SALT & HONEY NO-CHURN ICE CREAM

Steps:

• Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it'll probably take awhile unless you have superpowers!)
• Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
• Freeze until solid, at least 6 hours.
• Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.

SEA SALT DULCE DE LECHE ICE CREAM (ICE CREAM MAKER)

Steps:

• In a 3 quart heavy-bottomed saucepan, bring milk and cream just to a boil over moderate heat. Remove from the heat and whisk in the dulce de leche until it is completely incorporated into the mixture.
• Whisk in the vanilla extract.
• Transfer pan to fridge to cool (be sure to put a potholder or trivet under the bottom so you don't crack the glass shelf). Refrigerate uncovered for about an hour, stirring occasionally. After the hour, cover the pan and chill the mixture for 3 to 6 hours, or until very cold.
• Freeze the mixture in an ice cream maker (my Cuisinart took ~30 minutes, but follow the instructions for whatever type maker you have). A minute or two before the ice cream has fully firmed up, toss in the mix-in you choose.
• Transfer ice cream to an airtight container to ripen for at least 1 hour.
• When ready to serve, scoop ice cream into bowls and sprinkle lightly with sea salt (flakes are best, but the coarse-grain sea salt works too). Enjoy!
• NOTE: The original recipe calls for the toasted chopped pecans, but I like to use a lesser amount of Valrhona dark chocolate crunch perles that I find at Whole Foods Market instead. I'm sure this would be wonderful with an additional caramel swirl folded in as well, but I didn't have any extra dulce de leche on hand to try that.