Sous Vide Chocolate Chip Coffee Gelato

(15)

Emily Farris and Jeff Akin

Kansas City, Missouri

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

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The Anova Sous Vide Precision cooker eliminates the stove-top step of homemade gelato prep, ensuring the mixture is perfectly smooth and the eggs don’t curdle. Please note: you’ll still need to churn the cream in an ice cream maker, according to the manufacturer’s instructions.
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Ingredients for 6

  • 2 1/3 cups whole milk

  • 2/3 cup heavy cream

  • 1/2 cup granualted sugar

  • 6 large egg yolks

  • 2 tablespoons instant espresso

  • Pinch of kosher salt

  • 1 cup semisweet chocolate chips

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 2

    Place milk, cream, sugar, egg yolks, espresso, and salt in a blender and puree until smooth and frothy, about 30 seconds.

  • Step 3

    Transfer to a zipper lock bag and seal using the water immersion technique. Place in the water bath and set the timer for 1 hour. Agitate the bag several times throughout the cooking process to prevent clumps from forming.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool. After the mixture has cooled, stir in the chocolate chips.

    • Step 1

      Following the manufacturer's directions, churn the mixture in an ice cream maker until set. Freeze until ready to serve.

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180 F / 82.2 C Recipe Temp
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