Sous Vide Vanilla Bean Ice Cream
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Precision® Cookers
Edge-to-edge perfection. No skill required.
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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
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Step 2
Place all ingredients in a blender and puree until smooth and frothy, about 30 seconds.
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Step 3
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.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool.
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Step 1
Following the manufacturer's directions, churn the mixture in an ice cream maker until set. Freeze until ready to serve.