Sous vide ice cream base: a foolproof method
The ice cream base is the most important part of ice making, but can be difficult to get right. Heating the base sous vide helps to reduce errors.
Keywords
- recipe
- dessert
- ice cream
- sous vide
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wouterbulten.nl.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum pouch
- Ice cream maker
- Food processor
- Kitchen scale
- Fine-mesh sieve
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 480 grams double cream (36% fat)
- 57 grams whole milk (3.6% fat)
- 65 grams skim milk powder
- 128 grams sugar
- 67 grams egg yolks
- 1 vanilla pod
- 1 teaspoon vanilla extract
- Amarena cherries, halved
- Cantuccini (almond cookies), chopped
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