***Helpful Hints: There are many different types of sea salts. Each type of sea salt varies in saltiness from the other types. When I made this recipe, I used French Grey Sea Salt. Also keep in mind that everyone’s preferences are different, you may prefer a more salty flavor or you may prefer a less salty one. Add sea salt according to your taste preference.It’s also a good idea to remember that the salt needs to dissolve completely to affect the taste. Allow the sea salt to dissolve and permeate the ice cream base before adding more.
Beat eggs and sugar together, continuing to beat until the mixture is a soft yellow color and become thick.
Heat the milk to a low simmer.
Slowly add the hot milk to the egg and sugar mixture.
Pour this new mixture back into the pan and heat on low.
Stir constantly until the mixture begins to thicken and starts to coat the back of the spoon – being careful not to boil.
Remove from heat and cool completely in the refrigerator about 2 hours or more.
Add sea salt and whipping cream.
Churn in ice cream maker according to manufacturer’s instructions – about 25-30 min.