Vanilla Bean Ice Cream
From SousVide Barbecue (Paradox Press 2011)
Makes about 1 quart (.9 liter)
- 6 large egg yolks
- 1 cup (75 g) superfine (castor) sugar
- 1/4 cup (29 g) non-fat dry milk powder (organic if available)
- 1 quart (.9 liter) half-and-half *
- 1/2 vanilla bean
- Fill and preheat the water oven to 140F/60C.
- In a bowl, beat the egg yolks with the sugar and non-fat dry milk until light yellow and thickened.
- Scrape the seeds from the vanilla bean and add them and the half and half to the yolks and beat just enough to mix.
- Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch; use the Archimedes Principle (page 00) to remove the air from the pouch and zip it closed. (If using standard vacuum seal pouches, press out as much air as possible from the pouch with your hands and seal only. Do not attempt to seal liquids using a suction vacuum sealer.)
- Submerge the pouch in the water oven and cook for 45 minutes to 1 hour.
- Remove the pouch from the water bath and quick chill it, submerged in ice water (half ice/half water) for 30 minutes. Refrigerate until ready to churn.
- Churn the chilled mixture according to your ice cream machine’s manufacturer’s instructions.
- Serve immediately, or if desired, scoop into a quart container, cover tightly, and freeze for one hour before serving if you desire a firmer consistency.