Sea Salt Ice Cream

From: deebrie

On Nov 18, 2009

This recipe was wonderful! I wound up using 1/2 tsp of sea salt and that was the perfect amount. I also didn't use green food coloring, as the yellow of the custard helped to turn it the perfect color. Great recipe!

From: Chef #1331407

On Jul 21, 2009

From: Omega the Zainin

On Aug 11, 2006

It's perfect. Kind of has the same salt-sweet taste of salt taffy. My suggestions: Paste food colouring seems to give it a much more vibrant colour. You can get it at cake stores, it's the kind used to dye frosting. I accidentally made one batch a bit too thin. I'm not sure how, I didn't do it any different than the rest. However, I was able to "fix" it by running it through the blender, adding a little confectioner's sugar to it and refreezing. It thickened up beautifully after that. But taste it before you freeze it after that, as the sugar will make it sweeter and you may want to throw in a bit more salt. For a bit of a fancy taste, put in some rose oil, too. Just a little bit will do it. Then again, I love that stuff and try to sneak it into everything! <3 This is quite good stuff. You really must try it.

From: Chef #937862

On Aug 30, 2008

It came out pretty well. There are just a few things I'd change around. If you're doing this all by hand/whisk (and I was), I recommend saving step two for during step six (edited). Instead of beating the egg whites right off the bat, I'd wait until you have some time to kill. It cuts down on prep time and you don't have to do it over again if it separates while you're cooking the custard. The other thing I'd change about this recipe is the lack of a clear measurement on how much sea salt to put in. I didn't measure how much I put in and it turns out it wasn't enough. When I tasted the final product, it was only just a little saltier than regular French Vanilla ice cream. Two tips I'd give as well: 1. Have friends around to work on multiple steps at once. We cut down on a lot of prep time because we had extra hands. 2. When you're making the custard, you should turn the heat gradually lower as it thickens. It ended up boiling on me because I left it on medium heat a bit too long. 3. If your custard DOES end up boiling, or if your milk ends up getting a skin to it, just whisk it all back in at a rapid pace. It'll melt back into the mixture. 4. Pour the boiling milk slowly into the egg yolk/sugar mixture (which is supposed to be whisked until it's a smooth, pale yellow color) so as to avoid making an omelette. I went just a little too fast at some parts and ended up with little solid bits of egg yolk in the mixture. When I figure out how much sea salt you should put in for a really tasty treat, I'll let you know. Of course different people have different tastes, so any set amount should be tampered with at least a little until you get what's right for you. ~_^