Sea Salt Ice Cream
Transport your taste buds to a coastal breeze with this enchanting Sea Salt Ice Cream recipe, a perfect blend of sweet and savory delight. Combining velvety whole milk, rich heavy cream, and golden egg yolks, this homemade treat achieves a luxuriously smooth texture. A hint of sea salt adds a sophisticated touch, balancing the sweetness of vanilla with a subtle, briny nuance, while optional blue food coloring gives it a whimsical appearance reminiscent of ocean waves. This easy-to-follow recipe takes you through classic custard-making techniques for an indulgent dessert that's as visually striking as it is delicious. Serve it as a refreshing summer treat or a unique twist on traditional ice cream — perfect for impressing guests or satisfying your own cravings.
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Recipe Information
Ingredients
- 1.5 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 4 Large egg yolks
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Sea salt
- 2 drops Blue food coloring (optional)
Instructions
In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until the mixture is warm but not boiling. Stir occasionally to prevent scorching.
While the milk and cream are heating, whisk the egg yolks and sugar together in a mixing bowl until the mixture is pale and slightly thickened.
Once the milk mixture is warm, slowly pour about 1/2 cup of it into the egg mixture, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the rest of the milk and cream, whisking to combine.
Cook the mixture over low heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens slightly and coats the back of the spoon. This should take about 5–7 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract, sea salt, and food coloring (if using) until evenly combined.
Pour the mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Once the mixture is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.
Scoop and enjoy your homemade sea salt ice cream!
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 169.9 g | 62% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 168.0 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 538 mg | 41% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
