Sous Vide Salted Caramel Ice Cream

Ingredients for 6

• 1.5 cups (355 ml) sugar

• 1.75 cups (414 ml) heavy cream

• 1 teaspoon (5 ml) sea salt

• 1 cup (237 ml) whole milk

• 5 egg yolks

• 1 teaspoon (5 ml) vanilla bean paste

• pinch of kosher salt

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 180°F.

• Step 2

  Heat one cup of the sugar in large non-stick sauce pan, stirring frequently until it begins to melt, then swirl pan occasionally until sugar melts evenly and is dark brown.

• Step 3

  Whisk in one cup of the cream (watch out for splatter) and cook, stirring often, until all mixture is smooth. Stir in sea salt and cool to room temperature.

• Step 4

  In a blender or food processor, puree the egg, vanilla, and remaining cream, sugar, and milk until smooth and frothy, about 30 seconds.

• Step 5

  Seal blender mixture in a zip or vacuum seal bag and cook for 30 minutes, agitating the bag several times throughout the process.

• Finishing Steps

• Step 0

  Stir the caramel into the bag mixture and chill overnight in an ice bath.

• Step 1

  After the mixture has cooled, churn the mixture in an ice cream maker until set.

• Step 2

  Freeze until ready to serve. 

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