Sous Vide Cinnamon Toast Ice Cream

Ingredients for 6

• 2 cups (473 ml) Cinnamon Toast Crunch cereal (or your favorite cereal)

• 1 cup (237 ml) whole milk

• 3/4 cup (177 ml) heavy cream

• 1/2 cup (118 ml) granulated sugar

• 5 large egg yolks

• 1 teaspoon (5 ml) vanilla bean paste or 1 whole vanilla bean, split lengthwise

• Pinch kosher salt

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C). Heat oven to 350°F.

• 

  Step 2

  Spread the cereal on a rimmed baking sheet. Bake for 10 minutes.

• Step 3

  In a large bowl, combine the milk, heavy cream, and toasted cereal. Let sit for 30 minutes.

• Step 4

  Strain milk mixture though a fine mesh strainer set over a bowl. Discard cereal.

• Step 5

  In a blender or food processor, combine the sugar, egg yolks, vanilla paste, salt, and milk mixture. Puree until smooth and frothy, about 30 seconds.

• Step 6

  Transfer mixture to a large zipper lock bag and seal using the water immersion technique. Place the bag 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.

• 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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