Vanilla Bean Ice Cream (Sous Vide)

Ingredients Recipe
6 Large egg yolk
3/4 Cup Caster Sugar
2 tbs Glucose syrup
1 Vanilla bean
0.125 tsp Salt
1 1/2 Cups Whole milk
1 1/2 Cups Heavy cream
2 tbs Bourbon
Steps
  1. Preheat sous vide water bath to 185°F
  2. Combine 6 Large egg yolk, 3/4 Cup Caster Sugar, 2 tbs Glucose syrup, 1 Vanilla bean, 0.125 tsp Salt, 1 1/2 Cups Whole milk, 1 1/2 Cups Heavy cream, 2 tbs Bourbon in a bowl and mix thoroughly.
  3. Transfer mixture into large freezer safe bag. Seal and remove all air. Punch holes into the corners of the bag above the seal for easy placement in bath and removal.
  5. After sous vide water bath reaches target temperature submerge bag completly and cook for 1 hour
  7. Remove bag and place in ice water bath until cold, approximatly 1 hour
  9. Sieve mixture through a fine mesh strainer into a bowl
  11. Transfer mixture into automatic ice cream maker
  14. Once complete transfer to freezer safe container
  16. Transfer to freezer for at least 2 hours, ideally overnight, to set
Inspired by Vanilla Ice Cream, Sous Vide at Home. By Lisa Q Fetterman