From Kingdom Hearts
Happy post-Valentine’s Day everyone. <3 In addition to all of the discounted holiday candy, here’s another sweet treat for you to try out. Av is a big fan of Kingdom Hearts (take a look at this awesome King Mickey design he did for Lost Avenue…and as of Wednesday night, this fantastic design he did inspired by this post! 😀) and for Valentine’s Day, I had some of Kingdom Hearts-themed things planned. (It just made sense for a day surrounding this motif, no?) This included Sea Salt Ice Cream for dessert after a home-cooked dinner.
Kingdom Hearts is a series of games that follow Sora, who gets separated from his friends Kairi and Riku when their home in Destiny Islands is attacked by creatures known as Heartless. Sora teams up with Donald and Goofy to find his friends as they travel to various worlds inspired by the Disney universe. Sora is also a Keyblade wielder which has the ability to lock keyholes in each world; when these keyholes are sealed, it prevents the Heartless from consuming the hearts of the worlds. In the series, Sea Salt Ice Cream plays a big part in the friendship between three characters in the game, Axel, Roxas, and Xion, as a little ritual to treat themselves after successful missions.
So, I actually tested not one, not two, but *nine* different recipes before settling on this one. I tried working with condensed milk as the primary ingredient, minimizing the ingredients to just five or fewer, and including various techniques beyond mixing. I found that six out of nine recipes had difficulties freezing, and two out of nine recipes didn’t hold the popsicle mold shape well.
In this recipe, you’re going to make a custard out of egg yolks, sugar, and milk, then mix it together with whipped egg whites and heavy cream. There are many recipes on the Internet that feature the same ingredients and technique but I adjusted the quantity to fill 12 popsicle molds using this frozen pop maker listed on Amazon. One thing that I noticed while making this recipe was that if you find that the popsicle sticks move and float, place a layer of aluminum foil on the top of the lid to keep them in place. Alternatively, you can place the pop maker into the freezer without the sticks and check back on it in about an hour or two. By then, the liquid should have solidified slightly and you can now place the sticks in each mold so they stand up straight.
Separate the egg yolks and whites into two bowls. Mix the sugar with the egg yolks. Put the milk in a saucepan and heat over medium until slightly simmering. Remove from heat and whisk together with the sugar and yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking frequently. Pay close attention to the custard since overheating it can cause the mixture to boil over. To remedy this, alternate between keeping the saucepan on and off the burner while whisking the mixture. The mixture should thicken and bits should start solidifying and clinging to the whisk after approximately 10 minutes. Remove from heat and allow it to cool to room temperature.
Add cream of tartar with egg whites. Whisk the egg whites vigorously until soft peaks form. Once the custard has cooled, mix it with the egg whites until combined. Add heavy cream, then vanilla extract. Add salt in ¼ teaspoon increments. Be sure to taste before adding an additional ¼ teaspoon until you achieved your preferred balance of sweet and salty.
Fill the popsicle molds and place the lid on top. Insert one popsicle stick into each mold, or wait until the mixture has solidified slightly before adding the popsicle sticks. Freeze for six hours or overnight. To remove the ice cream from the molds, run the mold over warm water and gently pull on the popsicle stick until it releases from the mold. Enjoy immediately while listening to Simple and Clean.