Sous vide ice cream base: a foolproof method

Updated at: Thu, 17 Aug 2023 09:01:47 GMT

Step 1

No chance of burning the base or curdling the egg yolks;

Step 2

No need to monitor the ice cream base while heating;

Step 3

Heating the mixture in sous vide bags means you can easily cool and store them afterwards.

Step 4

Vacuum pouches + sealer. I use a fairly cheap vacuum sealer from Foodsaver.

Step 5

Steps

Step 6

Heat the water bath, set the circulator to 72 °C.

Step 7

Remove the seeds from the vanilla pod. Cut the pod itself in small pieces or process using a food processor.

Step 8

Combine sugar and eggs.

Step 9

Add milk and cream to egg mixture.

Step 10

Add milk powder. Mix well.

Step 11

Transfer the mixture to a vacuum bag. Add vanilla seeds and pod to the bag.

Step 12

Seal the bag and add it to the water bath.

Step 13

Heat the mixture for 30 minutes at 72 °C.

Step 14

Remove the bag from the water bath and transfer to a bowl with ice water. Cool the mixture as fast as possible. You can also cool the bag under running water in the sink.

Step 15

Store the mixture in the bag in the fridge overnight.

Step 16

The next day, sieve the mixture and discard pieces of the vanilla pod.

Step 17

Add one tablespoon of the vanilla extract by taste.

Step 18

Churn the ice cream according to the of your ice cream machine.

Step 19

Add the mixins in the final stage of churning.

Step 20

After churning, quickly transfer the ice cream to a pre-cooled storage container. Let the ice cream harden in the freezer, this takes roughly 3 hours.

Step 21

Your browser does not support the video tag.

0 liked

0 disliked