Salt Milk Ice Cream

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 600 g (1 lb5 oz) quality fresh whole milk
  • 200


Heat the milk, cream and glucose in a medium saucepan over low heat to 40°C (105°F). Mix the sugar, salt and stabiliser together in a bowl until they are evenly combined. Shear the sugar mixture into the warm milk and cream, and whisk well to combine. Increase the heat to medium and bring the mixture to 85°C (185°F), then remove from the heat. Leave to cool completely, then divide between 2 pac