Sea Salt Ice Cream Recipes

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.

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.

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.