Sous Vide Ice Cream
https://anovaculinary.com/blogs/blog/sous-vide-ice-creamTip: scan to open on your phone
Tip: click step to get into cook mode
Preheat Anova Precision Cooker to 185ºF/85°C.
Whisk together the egg yolks, milk, sugar, and salt in a bowl, then whisk in the cream.
Pour the mixture into a resealable sous vide bag, add vanilla beans, seal the bag, and submerge it in the water bath to cook.
Prepare an ice bath, cool the cooked base, refrigerate to chill, and then churn in an ice cream maker.
For mint chocolate ice cream, infuse mint paste during sous vide and fold in grated dark chocolate.
For coffee bean ice cream, infuse coarsely ground coffee beans during sous vide.