Christopher Walker
December 17, 1014

Sea Salt Icecream from KH II
Makes 3-4 servings
Ingredients:
4 large egg yolks
1 teaspoon (5 mL) vanilla extract
1/2 cup (120 mL) sugar
1/8 teaspoon (.625 mL) salt
1 teasp oon (5 mL) sea salt
6 ounces (180 mL) evaporated milk
1 cup (240 mL) heavy cream
Separate the egg yolks and place into a mixer. Add vanilla extract, sugar, and regular salt. Whisk on medium to high until the mixture falls off the whisk in thick ribbons.
In a small pot bring the evaporated milk to a simmer. Be careful not to boil it or scald the milk by making the heat too high.
Incorporate the simmered milk into the egg mixture by mixing and pouring in slowly. Once combined, pour entire mixture back into the small pot and place on stove at a medium heat.
Whisk continuously until the mixture begins to thicken and take on a custard like texture. Be very careful not to boil or overheat the pot otherwise your eggs will begin to scramble. Once finished, place the mixture into the freezer until it reaches room temperature (30-45 minutes)

Christopher Walker

Add in 1/2 cup (120 mL) of heavy cream to the mixer and whisk until it has doubled in volume. Remove the egg mixture from the freezer. Carefully fold in the whipped heavy cream into the egg mixture until it is fully combined.
Pour the contents into an ice cube tray, spread it out evenly, then place back in the freezer to freeze (3-4 hours).
In a separate bowl, combine the remaining 1/2 cup (120 mL) of heavy cream with 10 drops of blue food coloring and 3 drops of green food coloring. Mix until the cream it desired color.
In a food processor, combine the food coloring heavy cream, sea salt, and ice cream chunks from your ice cube tray. Put in as little or as much sea salt as you'd like. It has a very powerful flavor and you may find the salty taste a big overwhelming, so add it in slowly