Sea Salt Ice Cream
If you're tired of wintery cakes and cookies by March, it might be time to break out the ice cream. Christina Holmes

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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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.