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Sous Vide Vanilla Ice Cream

Vanilla ice cream cooked Sous Vide and using a high powered blender.

Cream 300.0 g (29,5 %)
Milk 400.0 g (39,4 %)
Skim milk powder 25.0 g (2,5 %)
Sucrose 150.0 g (14,8 %)
Glucose syrup 50.0 g (4,9 %)
Egg yolk 90.0 g (8,9 %)
Stabilizer 1.0 g (0,1 %) (Optional)
1 Vanilla pod 1.0g (0.1%)
Makes 1017.0 g

PAC 227
POD 181 (relative sweetness)
Freezing point -2.7C



Start by adding all dry ingredients (sugar, dry milk and stabilizer) to a bowl and mix well.

Pour milk, cream and glucose in a high power blender like Vitamix. I use Bosch VitaBoost.

Split the vanilla pod and scrape out the seeds and add seeds to blender.

Start blending on low speed and slowly add the dry ingredients.

Then run the blender on max for one minute.

Prepare the egg yolks and add them to the blender and run for a short time to incorporate.

Pour the mix into a Zip-Lock bag. Add some weights to the bag and add the split vanilla pod.

Add bag to Sous Vide at 75C (167F) and cook for 1 hour. (Edit…this might be a little low, next time I will try 80C for 1 hour)

Remove weights and the vanilla pod and pour back in the blender and blend on max for one minute.

Pour back in bag and place in ice water to cool down. I usually just put the bag in cold water for 15 minutes.

Place bag in fridge to age overnight or at least four hours.

Run the mix in your ice cream machine. I usually put the mix in the blender again just before churning or use a hand held mixer.

Churn the mix. (You may not reach -10C (14F) depending on the machine you use.)

Done! Transfer the ice cream to a pre chilled container and put in freezer.

Final result

8 thoughts on “Sous Vide Vanilla Ice Cream”

  1. I’m trying to create a very similar recipe with a lower amount of egg yolks. If the egg yolks were reduced to 1-2 yolks, how would the recipe need to be modified to maintain the other properties (e.g. emulsified etc)

    1. Just type in the recipe in the calculator and there you can see how it changes.
      Egg yolks are quite nice in the way that they actually don’t affect most properties in the recipe except emulsifiers. But two yolks gives you enough emulsifiers so just try with two yolks and see how you like it.

    1. This is more of a food safety issue, at home I would start at room temp but in a restaurant you probably need to start at a higher temp.

  2. Have you ever considered just running the blender at full speed until the liquid heats up due to the friction of the blade past the egg-yolk tempering temperature?

    I’ve been wanting to try that method in order to save time (and a dirty dish), but haven’t gotten around to making a custard base in the last few weeks.

    1. I think I use that method for the Rocky Road recipe, no eggs though.
      But I don’t see why that wouldn’t work, I know people doing that.

    1. No I personally don’t think it’s a big difference. I think it is a convenient method and it gives great control. If you want to take advantage of the stabilization from the proteins in the milk you need to cook the mix at 75C for up to an hour so in that case Sous-Vide is perfect.

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