Chef Justin Devillier of New Orleans’ La Petite Grocery relies on the highest-quality local milk to make this simple yet standout ice cream, which gets a welcome savory note from a generous hit of sea salt. Devalier serves it with sweet, tender Cornbread Financiers.
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- 1 1⁄2 cups (11 oz.) sugar
- 12 large egg yolks
- 4 cups heavy cream
- 2 cups whole milk
- 1 tbsp. flaky sea salt, plus more for serving
- In a medium saucepan, whisk 1 cup of the sugar with the egg yolks until smooth. Stir in the remaining 1⁄2 cup sugar, 2 cups cream, and the milk until smooth and place over medium-high heat. Cook the custard, stirring constantly, until it coats the back of a spoon, about 8 minutes. Scrape the custard into a bowl and stir in the remaining 2 cups cream and the salt. Let the custard cool to room temperature and refrigerate until chilled, at least 4 hours.
- Pour the chilled custard into an ice cream machine and churn according to the manufacturer’s instructions. Scrape the ice cream into a container and freeze until firm, at least 6 hours. Serve with more sea salt sprinkled on top.