Sous-vide Ice Cream




Introduction: Sous-vide Ice Cream

As a kitchen gadget freak, I acquired a sous-vide machine a few years ago when they were all the rage. I used it a few times but as we aren't great consumers of steaks or chops I wasn't that smitten. My kitchen gadgets have been in store for the last year while we moved house, so the sous-vide recently emerged from a box. And I thought as it was summer, I would try using it to make the custard for ice cream. So here's the story...

This instructable is for fellow kitchen gadget freaks. You need a sous-vide machine, an ice cream maker, a food processor and a stick blender!

Step 1: Ingredients

4 egg yolks
70 g (1/3 cup) sugar
Pinch of salt
Vanilla pod or extract - I used half a pod and a teaspoon of vanilla bean extract
175 ml (2/3 cup) milk
175 ml (2/3 cup) double (heavy) cream

(I found the same proportions in several recipes on the Internet)

Step 2: Make the Custard Mixture

Put everything in a food processor or blender and process to mix. Transfer to a zip-lock freezer bag. Plunge bag in a sink full of water and squeeze the air out, then seal the bag.

Step 3: Cook the Custard

Pre- heat the sous-vide water bath to 85 deg C/ 185 deg F. Put the bag of custard in, making sure the custard is below the water level. Cook for 1 hour, shaking the bag every 20 minutes to ensure mixing. Plunge the bag into a bowl of iced water, then chill in the fridge overnight.

Step 4: Churn the Ice Cream

Don't panic if the custard looks lumpy! Transfer to a jug and use a stick blender to blend it to a smooth custard. Pour into the ice cream maker and churn until done. Freeze.

Step 5: Enjoy Your Ice Cream

The result is very smooth - excellent ice cream. I need to try the same mixture made the traditional way for comparison...

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    5 years ago on Introduction

    Can we make this without an ice-cream maker?? I so love how the result looks and want to try it out, but I don't want to by an ice-cream makes specifically for this... Please, update us if you try.


    Reply 5 years ago on Introduction

    I think you could try still-freezing it and beating it a couple of times when half-frozen, don't see why that wouldn't work as the mixture is quite rich.