SEA SALT ICE CREAM INSPIRED BY KINGDOM HEARTS

For the Egg Yolk Custard

In a large saucepan over medium low heat, combine high quality milk and cream and bring to a bare simmer.

Meanwhile, combine egg yolks with sugar in a separate mixing bowl. Whisk until the mixture is thin, pale, and ribbony.

Slowly stream about 1 cup of the milk and cream mixture into the egg mixture while whisking constantly until it is dissolved and no lumps remain. This will temper the eggs and prepare them to be added to the milk and cream mixture on the stovetop.

Bring the remaining milk and cream mixture close to a full simmer on the stovetop.

Whisking constantly, add the entire egg mixture to the steaming milk on the stovetop, and add the cornstarch mixture until combined. Cook for about 1 minute or until it reaches 170°F.

For the Cornstarch Custard

In a large saucepan over medium low heat, combine high quality milk and cream and bring to a bare simmer.

In a small bowl, whisk together the cornstarch and 1 cup of the milk and cream mixture until dissolved and no lumps remain.

Bring the remaining milk and cream mixture close to a full simmer on the stovetop then add the sugar.

Once the sugar has dissolved, add the cornstarch mixture and whisk until combined. Let cook for 1 minute until thickened.

For the Assembly

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

Pour the custard into an ice cream mixer or mix vigorously by hand for about 25 minutes.

After 25 minutes or until the custard is nice and thick yet still pourable, transfer into a piping bag in order to cleanly fill popsicle molds.

Assemble the popsicles with popsicle sticks and freeze for at least 6 hours.

Run under hot water to easily take out popsicles and enjoy! Sprinkle with sea salt to finish.

For the Custard

In a large saucepan over medium low heat, combine high quality milk and cream and bring to a bare simmer.

In a small bowl, whisk together the cornstarch and 1 cup of the milk and cream mixture until dissolved and no lumps remain. Add in a packet of gelatin and whisk until fully hydrated.

Bring the remaining milk and cream mixture close to a full simmer on the stovetop then add the glucose.

Once the glucose has dissolved, add the cornstarch-gelatin mixture and whisk until combined. Let cook for 1 minute until thickened.

For the Assembly

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

Pour the custard into an ice cream mixer or mix vigorously by hand for about 25 minutes.

After 25 minutes or until the custard is nice and thick yet still pourable, transfer into a piping bag in order to cleanly fill popsicle molds.

Assemble the popsicles with popsicle sticks and freeze for at least 6 hours.

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