Tag Archives: sous vide ice cream

Chocolate Chunk Ice Cream

Makes about 1 quart INGREDIENTS 3 egg yolks ¾ cup Castor (superfine) sugar 3 cups half and half 3/4 teaspoon Cremodan-30 emulsifier* ¼ teaspoon fine grain sea salt 1 teaspoon pure vanilla extract 2 tablespoons unsweetened cocoa powder 2 ounces semisweet chocolate, finely chopped Chocolate shavings and mint sprigs, for garnish, if desired. *Cremodan-30 emulsifier is available on Amazon and elsewhere and is used to stabilize the frozen mixture, keeping it smoother and hindering ice crystal formation. Its use is optional. DIRECTIONS Preheat the SousVide Supreme water oven to 140F/60C. In a blender jar, put the egg yolks and beat … Read More

Vanilla Bean Ice Cream

From SousVide Barbecue (Paradox Press 2011) Makes about 1 quart (.9 liter) INGREDIENTS 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   INSTRUCTIONS 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 … Read More

Coffee Gelato

Makes 6 to 8 servings INGREDIENTS 5 egg yolks 1 cup (190 g) sugar 1 tablespoon (15 ml) instant espresso crystals, mixed with 1/2 cup hot water pinch sea salt 1 1/2 cup (360 ml) half and half (light cream) INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. In a blender with an immersion blender, blend the sugar and egg yolks together until very thick and smooth. With the machine running, add the salt, half and half (light cream) and espresso and continue to blend for a minute to thoroughly mix. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch and … Read More

Salted Caramel Ice Cream

Courtesy of Liz Harris (Floating Kitchen) Makes about 1 quart (0.9 liter) INGREDIENTS For the Ice Cream Base 6 egg yolks 1/4 cup (48 g) white sugar 1/4 cup brown (50 g) sugar 1/8 teaspoon (1.25 ml) salt 1/2 teaspoon (2.5 ml) vanilla extract 1 cup (240 ml) whole milk 1 cup (240 ml) heavy cream 5 cinnamon sticks Ground cinnamon, for garnish, if desired For the Caramel Sauce 1/2 cup (96 g)sugar 1/4 cup (60 ml) water 3 tablespoons (43 g) salted butter, cubed and at room temperature 1/4 cup (60 ml) heavy whipping cream 1 pinch sea salt … Read More

Mint Decadence Dessert Sundae

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 2 INGREDIENTS 6 chocolate wafer cookies 4 scoops sous vide Mint Chip Gelato 2 tablespoons (30ml) crème de menthe 1/4 cup (60ml) whipped cream 1 tablespoon (15ml) chocolate flakes/shavings Fresh mint leaves (garnish) DIRECTIONS Crush the cookies in a food processor or put them in a plastic bag and crush them with a rolling pin. Put the cookie crumbs in two martini glasses or two small serving bowls. Put two scoops of mint chip gelato into each glass/bowl. Pour a tablespoon of the crème de menthe into each glass/bowl. Spoon the whipped … Read More

Mint Chip Gelato

By now, I’ve made a few ice-cream bases in my SousVide Supreme and have had great success with them all – my favorites being the peach ice-cream, and crème brulee ice-cream. Making a custard base in the SousVide Supreme is so much easier than making custard on a stove top. By making it in the SousVide Supreme you can simply put the ingredients in a pouch, drop it in the preheated water oven at the correct temperature and go do something else for an hour.  It’s totally hands off and it won’t scorch, clump, or curdle as it would on … Read More

Fresh Peach Ice Cream

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes about 1 quart (0.9 liters) INGREDIENTS 1 cup ( 240 ml) milk 1 cup (240 ml) cream 7 tablespoons (105 g) sugar (for the custard) 6 egg yolks 1 teaspoon (5 ml) pure vanilla extract 1 pound (450 g) fresh peaches – about 4 medium sized peaches ½ cup (100g) sugar, additional (for preparing the peaches) 2 teaspoons (10 ml) fresh lemon juice For serving Fresh peach slices, berries, or other toppings, if desired DIRECTIONS Fill and preheat the SousVide Supreme to 185F/85C. Put the milk, sugar, eggs and vanilla into a … Read More

Crème Brûlée Ice Cream

Courtesy of Staff Blogger, SophieMakes about 8 servings INGREDIENTS For the custard 1 cup plus 1 tablespoon ( 252 ml) milk 1 cup plus 1 tablespoon (252 ml) cream 7 tablespoons (105 g) sugar 1 teaspoon (5 ml) pure vanilla extract 6 egg yolks 3 tablespoons (45 ml) Dulce de Leche, divided use For the sugar brûlée shards 1 cup (192g) granulated sugar   INSTRUCTIONS Fill and preheat the SousVide Supreme to 185F/85C. Put the milk, sugar, eggs and vanilla into a food processor and blend for a few minutes, just until well combined. You want to mix the custard, … Read More

James Briscione’s Berries Under Pressure

…as featured in Dessert Professional magazine. Strawberry Gelee Filled Doughnut, Buttermilk Ice Cream and Compressed Strawberries Courtesy of Chef James Briscione, The Institute for Culinary Education. Serves 10 For the Buttermilk Ice Cream: 8 ounces (230 g) granulated sugar 8 large egg yolks 1/2 ounce (15 g) vanilla paste 18 ounces (500 g) heavy cream 18 ounces (500 g) buttermilk 1.6 ounces (45 g) lemon juice Pinch fine sea salt Prepare the ice cream base: Fill and preheat the sous vide water bath to 185F/85C. 1. Combine the sugar, egg yolks and vanilla paste in a bowl and whisk to … Read More