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Sea Salt Ice Cream

Source of Recipe

From "The New Orleans Kitchen" by Justin Devillier


Recipe Introduction

"This ice cream is fairly neutral, so I like to serve it with things that are light in flavor and could use a bit of salt. The idea here is to have a sweet, cold, slightly briny ice cream that goes down smooth and easy."

List of Ingredients

â—¦ 2 cups whole milk
â—¦ 1 quart heavy cream
â—¦ 1 ½ cups sugar
â—¦ 12 egg yolks
â—¦ 1 tablespoon flaky sea salt (such as Maldon), plus more for serving


Recipe

In a saucepan over medium-high heat, bring the milk and 2 cups of the cream to just below a boil. Meanwhile, in a large mixing bowl, whisk the sugar and egg yolks until light yellow, smooth ribbons with a bit of froth form.

Whisk the scalding milk mixture into the egg mixture, a few tablespoons at a time, until about 1 cup has been added, and then add the remainder and whisk until the mixture is smooth and well combined. This technique of gradually mixing hot liquid into raw eggs, to slowly increase the temperature of the eggs without cooking them into unappealing scrambled bits, is called tempering. Stir in the remaining 2 cups cream.

Pour the mixture back into the pot, decrease the heat to low, and cook, stirring until it is slightly thickened and coats the back of a spoon, 3 to 5 minutes. Transfer the mixture to a bowl, add the salt, cover, and refrigerate until completely chilled, 4 to 6 hours.

Pour the chilled base into an ice cream maker and churn according to the manufacturer's directions, until it resembles soft-serve ice cream and is smooth and creamy. Watch to be sure the paddle keeps moving during this process—if it stops, that means the ice cream is too hard.

Remove the ice cream from the machine and pack it into a plastic container with a lid, smoothing it out as you go to remove any air bubbles. Freeze for 4 to 6 hours, scoop, sprinkle with salt, and serve. Leftover ice cream will keep in the freezer for up to two months.

Makes about 2 quarts