Sous Vide Salted Caramel Ice Cream
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
This easy sous vide salted caramel ice cream only takes 30 minutes in the Anova Sous Vide Precision Cooker (along with some prep time). You will need an ice cream maker to churn it at the end.
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
Set the Anova Sous Vide Precision Cooker to 180°F.
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.
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.
In a blender or food processor, puree the egg, vanilla, and remaining cream, sugar, and milk until smooth and frothy, about 30 seconds.
Seal blender mixture in a zip or vacuum seal bag and cook for 30 minutes, agitating the bag several times throughout the process.
Stir the caramel into the bag mixture and chill overnight in an ice bath.
After the mixture has cooled, churn the mixture in an ice cream maker until set.
Freeze until ready to serve.