Sea salt ice cream bars (cornstarch custard, churned or no-churn)

Comparison only, set aside: whisk 4 egg yolks with 3/4 cup sugar until thin, pale and ribbony; temper with about a cup of the hot milk and cream, return to the pot and cook a minute or two over medium-low to 170F. Too yellow for a teal ice cream.

Whisk the cornstarch with about one cup of the milk and cream mixture in a small bowl until no lumps remain.

Bring the remaining milk and cream to a near simmer; add the sugar and dissolve over medium-low heat until just simmering.

Whisk in the cornstarch slurry and cook about one minute until thick.

Add about one heaping teaspoon of sea salt as it finishes thickening; strain into a heat-proof bowl.

Color with gel teal food coloring.

Churn in an ice cream machine about 25 minutes.

Pipe into popsicle molds so every nook is filled; insert sticks with a guide so they stand straight.

Freeze at least six hours, up to overnight; run the molds under hot water to release.

Variation, no-churn: whisk a packet of gelatin into the cornstarch mixture until hydrated; replace the sugar with about 7.5 oz glucose dissolved in the milk and cream before the thickeners; color, pipe straight into the molds and freeze six hours.

Optional: vanilla, said to be in the Tokyo DisneySea version; not needed with really good milk.