Comments on: Sous Vide Vanilla Ice Cream https://icecreamcalc.com/2020/07/09/sous-vide-vanilla-ice-cream/ Ice cream recipe and balancing software Thu, 11 Jul 2024 12:28:45 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: icecreamcalc https://icecreamcalc.com/2020/07/09/sous-vide-vanilla-ice-cream/#comment-1166 Thu, 11 Jul 2024 12:28:45 +0000 http://icecreamcalc.com.linux334.unoeuro-server.com/?p=173#comment-1166 In reply to Ben.

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.

]]> By: Ben https://icecreamcalc.com/2020/07/09/sous-vide-vanilla-ice-cream/#comment-1163 Sat, 06 Jul 2024 22:31:46 +0000 http://icecreamcalc.com.linux334.unoeuro-server.com/?p=173#comment-1163 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)

]]> By: icecreamcalc https://icecreamcalc.com/2020/07/09/sous-vide-vanilla-ice-cream/#comment-1058 Wed, 08 Nov 2023 08:52:27 +0000 http://icecreamcalc.com.linux334.unoeuro-server.com/?p=173#comment-1058 In reply to Andy.

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.

]]> By: Andy https://icecreamcalc.com/2020/07/09/sous-vide-vanilla-ice-cream/#comment-1057 Tue, 07 Nov 2023 21:04:27 +0000 http://icecreamcalc.com.linux334.unoeuro-server.com/?p=173#comment-1057 Do you have to preheat the sous vide or can you start from room temp as long as your duration at temp is 1 hour?

]]> By: icecreamcalc https://icecreamcalc.com/2020/07/09/sous-vide-vanilla-ice-cream/#comment-1032 Mon, 04 Sep 2023 20:33:00 +0000 http://icecreamcalc.com.linux334.unoeuro-server.com/?p=173#comment-1032 In reply to Tim.

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.

]]> By: Tim https://icecreamcalc.com/2020/07/09/sous-vide-vanilla-ice-cream/#comment-1031 Mon, 04 Sep 2023 16:13:50 +0000 http://icecreamcalc.com.linux334.unoeuro-server.com/?p=173#comment-1031 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.

]]> By: icecreamcalc https://icecreamcalc.com/2020/07/09/sous-vide-vanilla-ice-cream/#comment-15 Thu, 22 Oct 2020 19:03:14 +0000 http://icecreamcalc.com.linux334.unoeuro-server.com/?p=173#comment-15 In reply to Bo.

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.

]]> By: Bo https://icecreamcalc.com/2020/07/09/sous-vide-vanilla-ice-cream/#comment-14 Thu, 22 Oct 2020 17:47:09 +0000 http://icecreamcalc.com.linux334.unoeuro-server.com/?p=173#comment-14 Do you notice a big difference compared to the stove top version?

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