Q&A for How to Make Sea Salt Ice Cream from Kingdom Hearts

Try a little more than 1/4 teaspoon. You could use 3/8 teaspoon just for a savory/ sweet taste. 1/4+1/8.

It is. It just says that you should not eat it on a tower like they do in the game.

Just add some slowly and keep tasting it, adding more salt until it tastes not too sweet or salty. It's a personal preference really.

You'll know when it's custard-like if you can scoop it up with a spoon and it doesn't fall/drip off immediately.

Just until it starts to boil. Stir it often, so it doesn't burn and take it off once it reaches a slight boil. You don't want to curdle it.

No you need whipping cream.

Most regular grocery stores carry sea salt these days. If you can't find it with the table salt, try looking in the natural/organic foods section.

3-5 hours should be good, depending on the temperature of your refrigeration.

1-3 minutes on medium. It really only needs to thicken a bit so that when a spoon is removed from it, the mixture coats the spoon.

Pouring the hot custard mix into the beaten egg whites will cook them. They cook very quickly.

If you want to make a third of this recipe, yes.

When you say sugar-free, I am assuming you mean no fructose, dextrose, sucrose, honey, or agave syrup as these are all types of sugars. I do not recommend aspartame because you have to cook the ice cream, and aspartame breaks down to methanol, which is known to be neurotoxic. You can use REAL stevia herbal leaves, but be so careful as a little goes a long ways. I do not recommend Truvia because of the use of dangerous chemicals in the extraction process to turn it into its granular form.

The salt is the intended flavor, but a few drops of your chosen extract (lemon, orange, coffee, etc.) wouldn't hurt the consistency, though it may change the color and will, obviously, change the taste.

Just use the stuff from the grocery store. Extract is fine, but actual vanilla doesn't have the bitter taste the vanilla extract has.

This recipe makes about 7-10 servings of ice cream.

Feel free to use an egg replacer as a substitute for eggs.

You can get them just about anywhere that sells housewares, like Walmart, Target, etc., or you can order them on Amazon.

Use regular granulated sugar, the same kind you would use in cookies. Do not use powdered sugar.

I would recommend using fine sea salt.

No, it will change the taste of the ice cream.

Not nearly as whipped as meringue, but along those lines. I omit the egg whites because depending on the age of your eggs (despite just coming from the store), they often end up adding an "eggy" taste to your ice cream.

You can use soy milk, hemp milk, almond milk or a vegan/dairy free milk substitute.

You need to freeze it for 3 to 6 hours. It all depends on the freezer.

Yes, you do. You're supposed to heat the mixture until it's thick and custard-like.

Yes. You must stir to prevent lumps from forming.

It depends on the temperature of the heat source. Usually, ten minutes is considered average, but it is better to judge custard consistency when you dip the spoon into the mixture. If the swipe remains clean of the mixture, you have reached custard consistency.

Instead of cow milk, you can use goat or sheep milk. You can also probably use 100% coconut milk.

A hand mixer is extremely helpful. If you don't have one, then use a whisk and keep whisking until it becomes white and foamy and you can form soft peaks (will take several minutes). No need to add anything else.

If you cover the tray with plastic wrap, you can insert the sticks immediately.

Yes, but I suggest you line the pans with parchment paper. This helps with clean-up, and makes it easier if you want to make ice cream cakes!