Ingredients
• 2 eggs
• 2 cups milk
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1 cup heavy whipping cream
• sea salt (be careful with this)
• blue food coloring (looks better with it) (optional)
• green food coloring (looks better with it) (optional)
Directions
1. 1
Separate the eggs into two good sized bowls.
2. 2
Beat the egg whites until stiff.
3. 3
Mix the egg yolks and sugar until thick.
4. 4
Slowly bring the milk to a boil over medium heat, stirring occasionally.
5. 5
Pour the hot milk into yolk/sugar mixture and mix well.
6. 6
Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard (DON'T LET IT BOIL! also, if you can't get it to a custard thickness,just get it as thick as you can).
7. 7
Pour custard in with beaten egg whites and mix well.
8. 8
Add sea salt (keep adding salt until it tastes salty sweet, but be careful not to add to much).
9. 9
Put mixture in fridge to cool.
10. 10
Once cool, add cream and vanilla .
11. 11
(Optional) Add 12 drops of blue coloring, and 3 drops of green coloring.
12. 12
Freeze, following your ice cream maker’s instructions.
13. 13
If you don't have an ice cream maker pour mixture into 1 or 2 metal cake pans and set in freezer. Let sit until edges become firm, then remove and mix. Repeat until uniformly frozen.
Oh,how the sea calls 06:07, July 31, 2010 (UTC)
Is that real? We need a source or it's not authentic.--Lord Captain Cecil Harvey 07:43, August 9, 2010 (UTC)
It's real. I currently have some in my freezer. It's delicious. I didn't put enough sea-salt in though. :( I did, however, put the mixture into a popsicle mold that makes it look just like the pics! :D Superdog1123 05:59, October 18, 2010 (UTC)Superdog1123
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The Three Friends Will Always Live On - You'll forget me, but the memories them self will never go away. TALK - 02:40, November 30, 2010 (UTC)
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I've had SSIC before, it's really good. I make it myself. I found that if you start the milk boiling first, it comes out better and it's faster to make. First time I made it, I added too much sugar, so I added more sea salt and it came out really, really salty.
And, by the way, the recipe is from food.com, if that clears anything up.
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