Guide to making perfectly rich, silky creme anglaise ice cream base, with flavour options for vanilla, coffee, mint chocolate and tonka bean.
Course Frozen Dessert
Cuisine American
Keyword #ice cream, sous vide
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Chill and Freeze Time 1 dayday
Servings 10
Author i sugar coat it!
Ingredients
6large egg yolkspasture run for best flavour
128gramsgranulated cane sugar
0.6gramkosher salt
250milliliters2% milk
500milliliters35% heavy cream
Instructions
Preheat the water bath to 85ºC/185°F. Cover the water bath to speed up heating and minimize evaporation.
In a large bowl, whisk together the yolks, milk, sugar and salt, until well combined, then whisk in the cream. Remove any resulting foam or bubbles with a kitchen torch (see trick in post above).
Pour the ice cream mixture into a resealable sous vide bag and add the vanilla beans and pod. Seal by running the bag along the edge of the counter, or using the displacement method. A regular household vacuum sealer is not recommended.
Submerge the sealed bag into the heated water bath and cook for 1 hour.
Close to the end of the cook, prepare an ice bath (I use ice and cold water in a large stainless steel bowl). Transfer the cooked base to the ice bath and chill to cool. Once cooled, refrigerate to chill the base in preparation for churning.
Set up your ice cream maker per manufacturer's instructions and churn the ice cream. This takes approximately 15-20 minutes in my model.
Use a silicone spatula to transfer the churned ice cream to a freeze-safe container, cover with parchment paper and freeze for at least 8 hours, or overnight for best results. Enjoy!