Sea Salt Ice Cream
This Sea Salt Ice Cream is a delightful, creamy dessert that offers the perfect balance of sweet and salty flavors. The richness of heavy cream and whole milk combines beautifully with the delicate complexity of sea salt to create a luxurious treat. Whether enjoyed on its own or paired with other desserts, this homemade ice cream is sure to impress anyone who enjoys indulgent yet unique frozen treats. With just a few simple ingredients and an ice cream maker, you can enjoy this delectable dessert any time!
Equipment
- Ice Cream Maker (1)
- Medium Saucepan – 1
- Mixing bowls (2)
- Whisk (1)
- Fine Mesh Strainer (1)
- Wooden Spoon or Silicone Spatula (1)
- Airtight Storage Container (1)
Ingredients
- 1 cup 240 ml – Heavy Cream
- 1 cup 240 ml – Whole Milk
- ¾ cup 150 g – Granulated Sugar
- 4 large – Egg Yolks for custard base
- 1 ½ teaspoons – Sea Salt adjust to taste
- 1 teaspoon – Vanilla Extract optional
Instructions
Prepare the Ice Cream Base:
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until it’s warm but not boiling, stirring occasionally to prevent it from scorching.
Whisk Egg Yolks and Sugar:
- In a separate mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened.
Temper the Eggs:
- Gradually pour a small amount of the warm milk and cream mixture into the egg yolk and sugar mixture while whisking constantly. This will temper the eggs and prevent them from scrambling.
Cook the Custard:
- Slowly pour the egg mixture back into the saucepan with the remaining cream and milk. Stir continuously with a wooden spoon or spatula and cook over medium-low heat. The custard is ready when it thickens enough to coat the back of the spoon. Do not let it boil.
Strain and Chill the Custard:
- Remove the custard from the heat and strain it through a fine mesh strainer into a clean bowl to remove any cooked egg bits.Let it cool at room temperature, then refrigerate for at least 2 hours or until fully chilled.
Add Salt and Vanilla:
- Once the base is chilled, stir in the sea salt and vanilla extract. Taste the mixture and adjust the salt level as needed.
Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. This will usually take around 20-25 minutes.
Freeze the Ice Cream:
- Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours or until firm.
Serve and Enjoy:
- Let the ice cream sit for a few minutes before scooping to soften slightly. Serve in bowls or cones, and garnish with additional sea salt flakes if desired. Enjoy your homemade sea salt ice cream!
Notes
- Adjusting Salt: Feel free to adjust the sea salt to your taste. Some people prefer a stronger salty flavor, while others enjoy a more subtle note. Start with the recommended amount and add more as needed.
- Custard vs. No-Cook: This recipe uses a custard base, which results in a smoother texture. If you prefer a quicker version, skip the eggs and simply mix the milk, cream, sugar, and salt. Then, churn and freeze.
- Storage: Store the ice cream in an airtight container in the freezer for up to two weeks. Be sure to cover the surface with plastic wrap to prevent ice crystals from forming.