Culinary magic? Yes plz? :3
Soooo... guess who found a recipe for sea-salt ice cream? :D
Who wants to make it with me this summer? Sea salt is fairly expensive, but this will be worth it, I hear. :]
2 eggs
2 C. milk
1/3 cup sugar
1 t. vanilla
1 C. heavy whipping cream
Sea salt to taste
Blue food coloring
1. Seperate the eggs into two good sized bowls.
2. Beat the egg whites until stiff.
3. Mix the egg yolks and sugar until thick.
4. Slowly bring milk to boil over medium heat, stirring occasionally.
5. Pour hot milk into yolk/sugar mixture and mix well.
6. Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard (DO NOT BOIL)
7. Pour custard in with beaten egg whites and mix well.
8. Add sea salt (keeping adding salt until it tastes salty sweet)
9. Put mixture in fridge to cool.
10. Once cool, add cream, vanilla and coloring to mixture.
11. Freeze, following your ice cream maker’s instuctions.
I am totally excited for this. :]
ETA: For those of you who [like me] don't have an ice cream maker to follow freezing instructions from, you'll have to still-freeze the sucker. It isn't as creamy as using an ice cream maker, but it works in a pinch.
Place the prepared mixture in 1 or 2 shallow metal pans, such as cake pans. Place in the freezer until firm around the edges, but still slushy in the middle, usually about 20 to 45 minutes.
Remove the pans from the freezer and stir the firm and liquid portions together with a wooden spoon. Return to the freezer until the mixture is again firm around edges. Repeat this step 1 or 2 more times until it is uniformly frozen the last time. Let the mixture soften slightly in the refrigerator before serving.
Who wants to make it with me this summer? Sea salt is fairly expensive, but this will be worth it, I hear. :]
2 eggs
2 C. milk
1/3 cup sugar
1 t. vanilla
1 C. heavy whipping cream
Sea salt to taste
Blue food coloring
1. Seperate the eggs into two good sized bowls.
2. Beat the egg whites until stiff.
3. Mix the egg yolks and sugar until thick.
4. Slowly bring milk to boil over medium heat, stirring occasionally.
5. Pour hot milk into yolk/sugar mixture and mix well.
6. Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard (DO NOT BOIL)
7. Pour custard in with beaten egg whites and mix well.
8. Add sea salt (keeping adding salt until it tastes salty sweet)
9. Put mixture in fridge to cool.
10. Once cool, add cream, vanilla and coloring to mixture.
11. Freeze, following your ice cream maker’s instuctions.
I am totally excited for this. :]
ETA: For those of you who [like me] don't have an ice cream maker to follow freezing instructions from, you'll have to still-freeze the sucker. It isn't as creamy as using an ice cream maker, but it works in a pinch.
Place the prepared mixture in 1 or 2 shallow metal pans, such as cake pans. Place in the freezer until firm around the edges, but still slushy in the middle, usually about 20 to 45 minutes.
Remove the pans from the freezer and stir the firm and liquid portions together with a wooden spoon. Return to the freezer until the mixture is again firm around edges. Repeat this step 1 or 2 more times until it is uniformly frozen the last time. Let the mixture soften slightly in the refrigerator before serving.