She Strengthens

Revolutionize Your Ice Cream Game with Sous Vide

Say Goodbye to Curdled Yolks and Hello to Perfect Custard

Making ice cream using a sous vide machine is a total game-changer. With this method, you’ll achieve perfectly cooked custard without the risk of curdled yolks, and it requires minimal effort. No more tempering or patiently stirring over low heat – just drop the bag in the water and wait for perfect results.

Endless Flavor Possibilities

I’m obsessed with homemade ice cream, so I’ve included a variety of options for you to try. This vanilla ice cream recipe serves as a blank canvas for your creative endeavors. Feel free to experiment with different flavors by adding aromatic ingredients like citrus zests, coffee beans, spices, or herbs. You can also create fruit-flavored ice cream by swapping out some of the milk for juice or puree. And if you’re feeling adventurous, add up to 2 tablespoons of your favorite liqueur to give your ice cream a boozy twist.

The Secret to Smooth Ice Cream

One crucial ingredient you shouldn’t skip is the honey or corn syrup. These sweeteners contain glucose, which prevents the formation of larger ice crystals and results in a silky-smooth texture.

Recipe and Instructions

Yield: 1 quart
Total Time: 1 hour
Active Time: 10 minutes

Ingredients:

• 6 large egg yolks
• ¾ cup sugar
• 1 tablespoon honey or light corn syrup
• 1 vanilla pod, split lengthwise and seeds scraped, or 1 teaspoon vanilla extract
• Pinch of salt
• 1½ cups whole milk
• 1½ cups heavy cream
• 2 tablespoons bourbon (optional)

Do-Ahead Strategy:
The cooked base can be refrigerated for up to 1 week before freezing.

Step-by-Step Instructions:

1. Preheat your sous vide water bath to 85°C (185°F).
2. Whisk together the egg yolks, sugar, honey, vanilla seeds (or extract), and salt until combined.
3. Whisk in the milk and cream, then add the vanilla pod, if using.
4. Pour the ice cream base into a gallon-size freezer-safe ziplock bag and seal.
5. Lower the bagged ice cream base into the water bath and cook for 1 hour.
6. Transfer the bag to an ice water bath and chill for at least 45 minutes, or refrigerate for at least 6 hours.
7. Pass the ice cream base through a sieve and remove the vanilla pod (if used).
8. Freeze the custard base in an ice cream machine according to the manufacturer’s instructions or freeze without an ice cream machine (see below).

Freezing Without an Ice Cream Machine:

1. Mix 1 pound salt with 3 quarts water to create a brine solution.
2. Split the brine equally between two new gallon-size ziplock bags.
3. Lay the bags flat in the freezer and freeze overnight.
4. The next day, sandwich the bag of chilled ice cream custard base between the bags of brine.
5. Cover with kitchen towels and insulate for about 30 minutes, or until the ice cream base is frozen.

Tips and Variations:

• Experiment with different flavors by adding aromatic ingredients or swapping out milk for juice or puree.
• Add up to 2 tablespoons of your favorite liqueur for a boozy twist.
• Store your homemade ice cream in an airtight container for up to 1 week.