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
- 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