SEA SALT ICE CREAM INSPIRED BY KINGDOM HEARTS

for the Churn Version

Combine egg yolks with sugar until the mixture is thick.

Mix together high quality milk and cream. Combine in about milk and cream mixture until it is dissolved and no lumps remain.

Bring the remaining milk and cream mixture close to a simmer on the stovetop. Then, the sugar and egg mixture is added directly to the milk and cream on the stovetop until it dissolves over medium-low heat until just simmering. At this point you will add the cornstarch mixture until combined. Let that all cook for about 1 minute.

Add sea salt to custard on stovetop as it finishes thickening. Then strain into a heat-proof bowl. Add some gel-based teal food coloring.

Into an ice cream machine it goes for about 25 minutes.

After that’s done, pour into a piping bag in order to cleanly fill popsicle molds. Use stick alignment to assure sticks stand up straight, and in the freezer it goes for at least 6 hours up to overnight.

Run under hot water to easily take out popsicles and enjoy!

for the No Churn Version

Combine milk and cream in a bowl. Pour in about 1/3 of that mixture in a separate bowl and add cornstarch. To the cornstarch mixture add in a packet of gelatin and whisk until fully hydrated.

Add about glucose to remaining milk and cream mixture on stovetop at medium-low until it dissolves completely before adding thickeners.

Add cornstarch mixture and let simmer for a minute, then add sea salt as it finishes thickening. Strain into heat-proof bowl. Add and whisk together gel based teal food coloring.

After that’s done, pour into a piping bag in order to cleanly fill popsicle molds. Use stick alignment to assure sticks stand up straight, and in the freezer it goes for at least 6 hours up to overnight.

Run under hot water to easily take out popsicles and enjoy!