Sea Salt Ice Cream Recipe
Get ready for a homemade treat that's the perfect mix of creamy, sweet, and salty: our Sea Salt Ice Cream recipe! And the best part? You don't need an ice cream maker for this one. Prepare yourself for a scoop of pure smoothness that will delight your taste buds with its irresistible combination of sweet and salty flavors.
Servings: Cups
Equipment
- 1 electric mixer or whip
Ingredients
- 2 cups heavy whipping cream chilled
- 14 ounces sweetened condensed milk 1 can
- 1.5 teaspoon sea salt good quality
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk the heavy cream until it forms stiff peaks. If you prefer a creamier consistency, whip until soft peaks form. You can use an electric mixer, hand mixer or whisk. The whipped cream will give the ice cream its light and creamy texture.2 cups (473.2 ml) heavy whipping cream
- Next, add the sweetened condensed milk, sea salt, and pure vanilla extract to the bowl. Whip the mixture again to evenly distribute the flavors throughout the base.14 ounces (396.9 g) sweetened condensed milk, 1.5 teaspoon sea salt, 1 teaspoon (1 teaspoon) vanilla extract
- Pour mixture into a lidded container that is safe for the freezer. Use a spatula to smooth the top and create an even layer.To prevent freezer burn, consider placing a layer of plastic wrap directly on top of the ice cream mixture before sealing the container with the lid. This additional step helps create a protective barrier and preserves the quality of your ice cream.
- Place the airtight container in the freezer and let it freeze for at least 6 hours, preferably overnight. Freezing allows the ice cream to set and develop all of the ice cream flavors. If you're looking for a soft-serve consistency, freeze for 3-4 hours.Once the freezing time is up, take the container out of the freezer. The ice cream will be firm yet scoopable. Serve it in bowls or cones and enjoy!
Notes
Expert tips:
- Texture: Whip the heavy cream until you see soft peaks forming. Soft peaks hold their shape but gently droop over. This ensures a creamy and smooth texture. If you are looking for a denser texture, whip to stiff peaks.
- Balance the saltiness: The amount of sea salt is vital for a harmonious flavor. Start with the recommended quantity, but be cautious not to go overboard. Too much salt can overpower the sweetness. Trust me, I learned this the hard way when I sprinkled extra salt on top of my first batch, and it became overly salty over time.
- Whipping effectively: Freeze the metal bowl and whisk attachment for 10 minutes prior to using them for a quicker whipping process
- Optimal freezing time: Although the minimum freezing time is around 6 hours, allowing the ice cream to freeze overnight yields the best results. This extended period allows the flavors to meld together and the ice cream to develop its velvety consistency. Patience pays off when it comes to achieving that perfect texture.
- Soften with care: If your sea salt ice cream becomes too hard after freezing, don't worry. Simply let it sit at room temperature for a few minutes before serving. Alternatively, transfer the container to the refrigerator for a short while to slightly soften the texture. Be vigilant to avoid melting the ice cream.
