Sea Salt Ice Cream

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.

Featured in: The Hunter’s Way to Cook a Louisiana Thanksgiving

Sea Salt Ice Cream Sea Salt Ice Cream
This simple yet standout ice cream has a welcome savory note, making it a perfect accompaniment to sweet cakes and pies.
Yield: makes 2 quarts
Time: 10 hours


  • 1 12 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


  1. In a medium saucepan, whisk 1 cup of the sugar with the egg yolks until smooth. Stir in the remaining 12 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.
  2. 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.