Sous Vide Rhubarb Ice Cream

Ingredients for 6

• 2 cups diced rhubarb

• 1/2 cup light brown sugar

• 1 teaspoon vanilla bean paste

• 1/2 teaspoon cinnamon

• 5 large egg yolks

• 1 cup whole milk

• 1 cup heavy cream

• 1/2 cup granulated sugar

• Pinch kosher salt

Directions

• 

  Step 1

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

• Step 2

  Combine the rhubarb, brown sugar, vanilla, 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.

• Step 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).

• Step 4

  Puree the milk, cream, granulated sugar, egg yolks, and salt in a blender until smooth and frothy, about 30 seconds.

• Step 5

  Add the rhubarb mixture and pulse 3-4 times to break up rhubarb. (Or if you don’t like large chunks, puree until smooth.)

• Step 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

• 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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