Sous Vide Strawberry Ice Cream

Few things in life are better than homemade ice cream, so we suggest you try this sous vide strawberry version on a hot summer day. You will need to churn the mixture in an ice cream maker (unless you have an old-school method for making it, and that’s cool, too).

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 01:00

Recipe Time: 01:30

Temperature : 180F / 82.2C

Ingredients

• 2 cups (473 ml) stemmed and sliced strawberries
• 1/2 cup (118 ml) ultrafine sugar
• 1/2 teaspoon (246 ml) cinnamon
• 1 cup (118 ml) whole milk
• 1 cup (118 ml) heavy cream
• 1/2 cup (118 ml) granulated sugar
• 5 large egg yolks
• 1 teaspoon (5 ml) vanilla bean paste
• Pinch kosher salt

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
2. Combine the strawberries, ultrafine sugar, and cinnamon in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.
3. When the timer goes off, remove the bag from the water bath. Keep the Anova Sous Vide Precision Cooker set to 180°F (82.2°C).
4. Puree the milk, cream, granulated sugar, egg yolks, vanilla paste, and salt in a blender until smooth and frothy, about 30 seconds.
5. Add the strawberry mixture and pulse 3-4 times to break up fruit. (Or if you don’t like large chunks, puree until smooth.)
6. Transfer mixture to a second large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour. Agitate the bag several times throughout the cooking process to prevent clumps from forming.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool.
2. Following the manufacturer's directions, churn the mixture in an ice cream maker until set. Freeze until ready to serve.