I’ve never made ice cream before, so I did you guys a favor and found this recipe elsewhere. This ice cream mixes the salty taste of sea salt with the sweet tastes of cream and sugar. Apparently, Kingdom Hearts II director Tetsuya Nomura had this ice cream on a trip to the Tokyo Disneyland Resort and liked it so much he decided to work with Disney to put it in the games. The characters of Kingdom Hearts II can often be seen eating and talking about this delicious salty-sweet dessert. Enjoy it with your best buddy at twilight.
2 c. milk
1/3 cup sugar
1 t. vanilla
1 c. heavy whipping cream
sea salt to taste
blue food coloring (optional)
ice pop molds (optional)
Separate the eggs into two good sized bowls and beat the egg whites until stiff. Mix the egg yolks and sugar until thick. Slowly bring milk to boil over medium heat, stirring occasionally. Pour 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. Do not boil. Pour custard in with beaten egg whites and mix well. Add sea salt (keeping adding salt until it tastes salty sweet). Put mixture in fridge to cool. Once cool, add cream, vanilla and coloring to mixture. Freeze, following your ice cream maker’s instructions. If you wish, get some ice pop molds. Spray the inside of these with very little PAM spray (or something similar). Then pour the ice cream into the molds right after it comes out of the ice cream maker. Pop the lid on and the stick in and freeze for at least two hours.
Just a few solid tips for anyone looking to make this
1) Don’t bring your milk to a boil. Bring it to a quick simmer. That’s all you need because if you make it too hot, it’s going to make the next tip harder
2) Don’t pour the hot milk into the yolk/sugar mixture too quickly. It will scramble the yolks and you’ll have to start over. Do it very slowly.
3) When you’re heating the milk/yolk/sugar mixture, stir constantly. Do not stop until it’s thick because you can scramble the yolks in this step as well, and like before, you’ll have to start over
No tutorials on how to make this stuff really give you solid examples on how to keep your yolks from scrambling so hopefully this helps if people actually read this
I messed up twice because I didn’t know this stuff. Once you get past the heating steps though, it’s all smooth sailing.