Sea Salt Ice Cream

Updated at: Sun, 27 Oct 2024 11:09:43 GMT

Step 1

Whisk together the sugar and stabiliser together in one bowl. In another bowl whisk together dextrose and fructose.

Step 2

Heat the milk and double cream in a saucepan over a medium-low heat until it reaches 45 °C

Step 3

Mix in the sugar/stabiliser mix, the dextrose/fructose mix and the skimmed milk powder to the milk mixture. Add blue food colouring to the mixture till desired colour is reached.

Step 4

Then gently heat and stir the mixture till it reaches 85 °C

Step 5

Once the mixture reaches temperature add in the sea salt then immersion blend it for around 1 minute to homogenise, then pour into a jug and cover with clingfilm. Cool it down in an ice bath till it reaches room temperature.

Step 6

Refrigerate overnight (or minimum 6 hours) before using in ice cream machine

Step 7

Whilst ice cream base/mix is chilling overnight, prepare ice cream machine as per instruction manual (I use a Cuisinart freeze first model, so I need to freeze the bowl overnight at least 12-24 hours before using)

Step 8

Remove ice cream base from the fridge, immersion blend it for 1 minute. Then pour in the base to the ice cream machine and churn in the ice cream machine for 15-25 minutes till ice cream is thick and creamy.

Step 9

For soft serve consistency, you can use the ice cream as is. For frozen ice cream, place the container containing the ice cream in the freezer for 5-6 hours before using

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