Sous Vide Vanilla Bean 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!)
Ingredients for 6
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
6 large egg yolks
1 teaspoon vanilla bean paste or 1 whole vanilla bean, split lengthwise
Pinch kosher salt
Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
Place all ingredients in a blender and puree until smooth and frothy, about 30 seconds.
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.
When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool.
Following the manufacturer's directions, churn the mixture in an ice cream maker until set. Freeze until ready to serve.