Sea Salt Vanilla Ice Cream

Directions

1. In a medium-sized saucepan, combine the milk, cream, sugar, and 1/8 tsp Isle of Skye Sea Salt. Scrape the seeds from the vanilla bean into the milk mixture and add the bean pod. Heat over medium, stirring frequently, until steaming and sugar is fully dissolved. Remove from heat.

2. In a medium-sized bowl, whisk the egg yolks until smooth. Gradually whisk in 1/2 cup of the hot milk mixture to temper the yolks. Then whisk the tempered yolks back into the saucepan with the remaining milk mixture.

3. Return the saucepan to medium heat and cook, stirring constantly with a heat-proof spatula or wooden spoon, until thickened slightly to a custard-like consistency that coats the back of the spoon.

4. Immediately remove from heat and strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla pod. Let cool to room temperature, then cover and refrigerate for at least 2 hours until completely chilled.

5. Once chilled, pour the custard into an ice cream maker and churn according to manufacturer's instructions until thick and frozen, about 20-25 minutes.

6. Transfer the ice cream to an airtight, freezer-safe container. Press a piece of parchment or wax paper directly onto the surface to prevent ice crystals. Freeze for at least 4 hours before serving.

7. To serve, scoop into bowls or cones and garnish with an extra sprinkle of Isle of Skye Sea Salt Crystals.