Easy peasy sous-vide ice cream

Remember the vanilla you got from an exotic country while on a vacation? Well, now's the time to put it to good use! This ice cream can harbour any flavour, but treat yourself and do something you can't find in the store.

Author

Zudzug Gloktag

As a culinary maestro, my passion lies in the art of cooking. There’s nothing more delightful than orchestrating a never-ending gastronomic symphony, where friends gather to savour my sous-vide masterpieces. These delicacies, crafted with minimal effort yet maximum flair, are a testament to the magic of sous-vide cooking. Liver sous-vide, you ask? It’s a game-changer! Transformed from an often-overlooked ingredient into a star attraction, it’s a testament to the transformative power of sous-vide. And for the grand finale, how about some sous-vide ice cream? Yes, you heard it right! Sous-vide isn’t just for flavour - it’s a sweet sensation too!

Prep Time: 01:00

Recipe Time: 00:20

Temperature : 185F / 85C

Ingredients

• 6 egg yolks
• Half a cup of regular granulated sugar (125ml)
• A pinch of pickling or kosher salt (0.5ml)
• One cup of 2% milk (250ml)
• Two cups of 35% whipping cream (500ml)
• Two large bowls
• A resealable bag
• A whisk
• (Optionnal) Vanilla pods, pure vanilla extract (2 pods or 2 tbl. spoons, 30ml)
• (Optionnal) Fresh mint leaves and 70% chocolate (0.5oz and 2.25oz or 15gr and 64gr)
• (Optionnal) Freshly ground coffee (0.8oz or 23 grams)
• Something to beat cream into whipped cream

Directions

1. Set your Anova Sous Vide Precision Cooker to 85ºC / 185.0ºF
2. Put all the ingredients in a bowl and whisk until well combined. This is the custard and a concentrate as well.
3. Put the custard into the resealable bag and leave as little air as possible when closing the bag.
4. Leave this into the water bath for 20 minutes at the set temperature.
5. When the custard is cooked, remove it from the water and let it cool in the freezer. This is burning hot, it won't cool that fast.
6. Meanwhile, beat the cream into whipped cream. Set aside in the refrigerator.
7. Check if the custard is cold. Once it is, proceed to the next step.
8. Using a spatula or a large spoon, slowly incorporate the whipped cream into the custard. The way to go at it is to flip and layer slowly as not to kill the bubbles in the whipped cream.
9. Once everything is mixed to your liking, place into the destination container and send to the freezer.
10. An hour later or so, your ice cream is ready.

__placeholder__

1. __placeholder__