Easy-Breezy, Smooth Vanilla Ice Cream Experience
Sous vide ice cream is a damn game changer, man! It's like a walking on the moon of desserts – no need to worry about curdled yolks or constant stirring over low heat. Just drop your ingredients in the water and patiently wait for perfection.
I'm always craving homemade ice cream, so this chapter's packed with multiple options to satisfy your sweet tooth. This vanilla ice cream recipe acts as your dessert canvas, perfect for your wild ice cream-making adventures. But vanilla isn't always the best choice – depending on the flavors you're pairing, they might clash. So feel free to swap it out for other aromatics like citrus zests, coffee beans, spices, or herbs when you're whipping up your own concoctions. Just be sure to strain the custard to remove any coarse bits before freezing.
For fruit-flavored ice cream, simply replace some of the milk with juice or puree. Feeling fancy? Stir up to 2 tablespoons of your favorite alcoholic beverage into the base! Cognac, amaro, Grand Marnier, amaretto, and creme de cassis are a few favorites. And don't forget the honey (or corn syrup) – it helps prevent the formation of large ice crystals, resulting in a smoother end product.
Yield: 1 quart
Total: 1 hour
Active: 10 minutes
Ingredients (8):
- 6 large egg yolks
- 3⁄4 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
- 11⁄2 cups whole milk
- 11⁄2 cups heavy cream
- 2 tablespoons bourbon
Instructions:
Preparation:1. Preheat your sous vide water bath to 85°C (185°F).2. In a large bowl, whisk together the egg yolks, sugar, honey, vanilla seeds (or extract), and salt until thoroughly combined. Whisk in the milk and cream, then add the vanilla pod, if using.3. Pour this ice cream base into a gallon-size freezer-safe ziplock bag and seal using the water displacement or table-edge method. I recommend the latter method for recipes with a relatively large amount of liquid.
Cooking:4. When the water reaches the target temperature, lower the bagged ice cream base into the water bath (making sure the bag is fully submerged) and cook for 1 hour.5. When the base is ready, transfer the bag to an ice water bath (see below for instructions) and chill for at least 45 minutes, or refrigerate the bag for at least 6 hours. Either way, the ice cream base must be fully chilled before freezing.6. When ready to freeze, pass the ice cream base, which has now thickened to a custard, through a sieve and remove the vanilla pod (if used). Freeze the custard base in an ice cream machine according to the manufacturer's instructions or freeze without an ice cream machine as directed below.7. Transfer the ice cream to an airtight freezer-safe container and place in the freezer. Because it lacks the stabilizers used in many commercial varieties, the texture of homemade ice cream is best if stored for no more than 1 week.
How to freeze without an ice cream machine
- If you don't have an ice cream machine, you can still make delicious vanilla ice cream with a sous vide apparatus. Follow the instructions above up to step 6, then proceed with the instructions below.
- Fill a large container with 1 pound salt and 3 quarts water, stirring until the salt dissolves. Split the brine equally between two new gallon-size ziplock bags. Lay the bags flat in the freezer and freeze overnight.
- The next day, lay a kitchen towel on a countertop and sandwich the bag of chilled ice cream custard base between the bags of brine that spent overnight the freezer. (The brine will be below 32°F, but the salt will prevent the water from forming ice crystals.)
- Cover with additional kitchen towels to insulate. Leave the covered bags on the counter for about 30 minutes, at which point the ice cream base should be frozen. Be sure to save the bags of brine in the freezer for future sous vide ice cream adventures! If desired, transfer the ice cream to an airtight freezer-safe container for easier scooping.
Enrichment Data:When it comes to creating additional flavor combinations for sous vide vanilla ice cream, you can experiment with various ingredients to enhance and diversify the flavors. Here are some ideas:
Additional Flavor Combinations and Ingredients
1. Fruit Infusions
- Strawberry Swirl: Blend in strawberry puree or jam for a sweet and tangy twist.
- Raspberry Ripple: Fold raspberry jam or puree into the ice cream for a fruity contrast.
- Mango Delight: Incorporate mango puree for a tropical flavor.
2. Nutty Delights
- Pecan Praline: Add crushed pecans and a drizzle of caramel for a nutty, sweet treat.
- Pistachio Crunch: Blend in pistachio puree and add crushed pistachios for texture.
3. Chocolate Variations
- Chocolate Chip: Fold in dark chocolate chips for a mix of cold and warm flavors.
- Cocoa Powdere: Mix in cocoa powder for a chocolate ice cream base.
4. Spices and Coffee
- Cinnamon Swirl: Add cinnamon to give the ice cream a warm, spicy flavor.
- Coffee Crunch: Stir in instant coffee powder and top with crushed coffee beans.
5. Other Inspirations
- Bourbon Vanilla: Infuse bourbon into the vanilla base for a sophisticated, adult-only dessert.
- Honey Fig: Blend in fig jam and a drizzle of honey for a sweet, savory twist.
How to Incorporate New Flavors
- Blend In: Use a blender or food processor to mix in purees, cocoa powder, or spices.
- Fold In: Gently fold in mix-ins like nuts, chocolate chips, or fruit chunks after the ice cream base is frozen.
- Infuse: Allow flavors like vanilla beans, coffee, or cinnamon to infuse into the ice cream base before freezing.
Tips for Sous Vide:- Ensure the mixture is well-blended and smooth before freezing.- Sous vide machines can be used to pasteurize and temper the ice cream mixture before freezing, making it smoother.- Experiment with different temperatures for unique textures and flavor profiles.
The vanilla custard ice cream can be transformed with various flavors using the sous vide method. Uncategorized combinations might include a bourbon vanilla for an adult-friendly twist, or a honey fig for a sweet, savory element. Fruit infusions could range from strawberry swirl to mango delight, while nutty delights may feature pecan praline or pistachio crunch. For coffee lovers, a coffee crunch or cinnamon swirl might be preferred. Ensure to pass the base through a sieve before freezing to remove any coarse bits. Be sure to follow the given temperature and instructions for perfect sous vide ice cream.
